Step 1

Preheat the oven to 450°F.

Step 2

Slice the pears and butternut squash into 1/4 inch thick pieces.

Step 3

Finely chop the sage.

Step 4

Combine the butternut squash and pear slices, 1 tbsp of olive oil, salt, cinnamon and 1 tbsp of sage in a large mixing bowl. Toss to coat.

Step 5

Line a sheet pan with parchment paper. Spread the butternut squash and pear slices on the sheet pan and bake for 20-25 minutes until cooked through.

Step 6

While the pears and butternut squash are roasting, place a non-stick saucepan on the stove. Pour the olive oil, balsamic vinegar, and maple syrup into the pan, and reduce over medium heat until the sauce becomes syrupy.

Step 7

Chop the walnuts and add the walnuts and remaining finely chopped sage (2 tbsp) to the pan.

Step 8

Arrange the roasted pear and butternut squash slices on a serving platter, and pour the balsamic glaze over the top. Serve immediately.