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).