Ingredients for Pan Sauteed Butternut Squash Pears And Sage
- 1 butternut squash (about 4 cups), peeled, seeded & cubed
- Onion
- Garlic
- Apple Cider
- Chicken Stock
- 2 Bosc pears, peeled, cored & thinly sliced
- 2 tablespoons fresh sage, chopped
- Allspice
- Parsley
- 1 teaspoon Kosher salt
- 1/2 teaspoon Fresh Ground Black Pepper
- Vegetable Oil
- Pecans
- 1/4 cup Gorgonzola, crumbled (optional)
- 1 tablespoon olive oil
- 1 tablespoon butter
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How to Make Pan Sauteed Butternut Squash Pears And Sage
- Preheat oven to 400°F (200°C).
- Peel, seed, and cube the butternut squash. Peel, core, and thinly slice the pears.
- In a large bowl, toss the butternut squash and pears with olive oil, salt, pepper, and chopped sage.
- Heat a large oven-safe skillet (cast iron is ideal) over medium heat. Add the butternut squash and pear mixture and cook, stirring occasionally, until the squash begins to soften and brown slightly, about 8-10 minutes.
- Add butter to the skillet and stir to combine. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the squash is tender and caramelized.
- Remove from the oven and let cool slightly before serving.
- Optional: Top with Gorgonzola crumbles before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
55g
Fat
7g
Carbs
12g
