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For this easy, flavorful cold-weather side dish, you begin by roasting rosemary-coated cubes of butternut squash until golden brown. While the squash roasts, you sauté pears and onions, then toss everything together so the fruit and vegetables mingle, but nothing gets overcooked. Serve this simple yet elegant, rich and earthy side with Easy Baked Pork Chops, or at Thanksgiving, Christmas, or other holidays with Easy Brined Turkey with Cream Gravy or Slow-Roasted prime Rib.
For the extra cold days, we also recommend easy butternut squash soup.
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