Butternut Squash and Pears with Rosemary

Name: Butternut Squash and Pears with Rosemary
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 Bosc pear; 1 Tbs. grapeseed or canola oil; 1/2 small butternut squash, about 3/4 lb., peeled, seeded and thinly sliced; 1 tsp. sea salt; 1 Tbs. finely chopped fresh rosemary; Pinch of cayenne pepper; 1/2 cup apple juice

4.8

(4)

www.williams-sonoma.com

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 4

Butternut Squash and Pears with Rosemary

Ingredients

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Instructions

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Step 1

Halve and core the pear and cut it lengthwise into thin slices.

Step 2

In a fry pan over medium-high heat, warm the oil. Add the squash and sprinkle with the salt. Cook, stirring often, until the squash is browned on the edges and begins to soften, about 5 minutes.

Step 3

Add the pear, rosemary, cayenne and apple juice. Cook until the liquid evaporates and the squash is tender, 6 to 8 minutes more. Transfer to a serving bowl. Serve hot, warm or at room temperature. Serves 4.

Step 4

Adapted from Williams-Sonoma Good for You, by Dana Jacobi (Weldon Owen, 2013).