Roasted Butternut Squash with Pears
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.
- 2 teaspoons kosher salt
- 2 teaspoons finely chopped fresh rosemary leaves
- 1/4 teaspoon freshly ground black pepper
- 1 medium butternut squash (about 2 1/2 pounds)
- 3 tablespoons unsalted butter
- 1 medium yellow onion
- 2 medium ripe but firm Bosc pears (about 1 pound)
1Heat the oven to 475°F and arrange a rack in the middle. Place a baking sheet in the oven as it heats. Mix the salt, rosemary, and black pepper in a small bowl; set aside
2Peel the skin from the squash with a vegetable peeler. Trim the top and bottom. Cut the neck from the bulb of the squash. Halve each piece lengthwise and scrape out the seeds. Cut the squash into 3/4-inch cubes and place in a large bowl.
3Melt 1 tablespoon of the butter and add it to the squash. Add half of the reserved salt mixture and toss to combine. Remove the hot baking sheet from the oven and spread the squash into an even layer on it. Roast until the squash is golden brown on the bottom, about 25 minutes. Using a flat spatula, stir and continue roasting until knife tender, about 10 minutes more. Meanwhile, prepare the onion and pears.
4Cut the onion into medium dice; set aside. Peel, core, and cut the pears into large dice; set aside. Melt the remaining 2 tablespoons of butter in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 10 minutes. Add the pears and remaining half of the salt mixture and cook, stirring occasionally, until the pears are knife tender, about 5 to 6 minutes more. Remove the pan from the heat. When the squash is ready, add it to the pan with the onions and pears, toss to combine, and serve.
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