Butternut Squash And Pears With Rosemary
This recipe combines the sweet and earthy flavors of Bosc pear and butternut squash, enhanced by aromatic rosemary and a hint of cayenne pepper. A drizzle of apple juice adds a touch of sweetness to this wholesome dish. Enjoy it as a side or a light meal, served hot, warm, or at room temperature.
— Constant Cookbook
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
Instructions
- Halve and core the pear and cut it lengthwise into thin slices.
- 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.
- 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.
- Adapted from Williams-Sonoma <i>Good for You, </i>by Dana Jacobi (Weldon Owen, 2013).
Yield
Serves 4.
Comments
No comments found.