{Roasted Butternut Squash with Pears}

Yield: 4-6 servings
Time: 70 Minutes

2 tsp salt
2 tsp fresh rosemary, chopped
1/4 tsp fresh ground pepper
1 medium butternut squash (about 2 1/2 lbs)
3 Tbls CF butter (I use Earth Balance)
1 medium yellow onion, chopped
2 medium ripe, but firm Bosc pears (1 lb worth)

Preheat oven to 475 but place a baking sheet in the oven while it heats.

Mix salt, rosemary and pepper in a bowl, set aside.

Prepare your squash by peeling all the skin off with a veggie peeler and trim top and bottom off.  Clean seeds out and cut the squash into 3/4 inch cubes and place in a large bowl.

Melt 1 Tbls butter in a large saute pan and add squash.  Add half of the reserved salt mixture and toss to combine.  Remove the hot baking sheet from the oven and spread squash in a single layer on it.  Roast until squash is golden brown on the bottom (about 25 minutes).  Using a flat spatula, stir and flip squash, continue roasting until tender (about 10 more minutes).

Meanwhile, the squash is playing in the oven....

Peel, core and cut the pears into large semi equal pieces as squash, set aside.

Melt the remaining 2 Tbls butter in a large saute pan over medium heat.  Add chopped onion and cook until softened.  Add pears and remaining half of salt mixture, stir/cook till pears are knife tender (about 5 minutes).  Remove pan from heat.

When squash is ready, add it to the pan with the onions and pears, toss to combine and serve warm.

This side dish is a little time consuming but SOO worth it, it is a staple on our Thanksgiving table!

Recipe courtesy of The Chow