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Recipe
Roasted Butternut Squash, Pears & Onions with Blue Cheese
by The Noshery on October 3, 2009 in Sides, Vegetables
Recipe Description
The savory and sweet tastes of fall all in one dish. This is an easy side dish option for the weekday. I promise you will eat the whole pan.
Preparation Instructions
Preheat the oven to 400 degrees F.
Halve and core the pear. Cut each half into 8 wedges and put them in a large bowl. Cube the squash and cut the onion into wedges so that both are as thick as the pear wedges and add them to the pears. On the stovetop, melt butter; add sage, thyme and mustard seeds. Cook until it begins to bubble, about 1 to 2 minutes. Gently combine with squash, onion and pears. Season with salt and pepper, mix in the dried cranberries, and toss again. Pour into a roasting pan.
Bake until pear, squash, and onions are tender and caramelized, about 45 to 50 minutes. Scatter the cheese over top and bake until melted, about 5 minutes more.
Serve immediately.
(Recipe adapted from The Food Network.)
Ingredients
- 1 whole Large Bosc Pear
- ¾ pounds Butternut Squash, Cubed
- 1 whole Medium Yellow Onion
- 3 Tablespoons Unsalted Butter
- 2 teaspoons Fresh Sage
- 2 teaspoons Fresh Thyme
- 2 Tablespoons Whole Mustard Seed
- Kosher Salt And Fresh Ground Pepper
- ⅓ cups Cranberries
- ⅓ cups Blue Cheese, Crumbled
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Meet Nancy
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Meet Heather
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!
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Comments
lizzygoesdutch on 9.30.2009
Good grief that looks good!
sqlinn on 10.4.2009
I have never roasted pears before! Sounds wonderful and definitely on the menu this week – Thanks for sharing!
megandemo on 10.4.2009
This looks amazing, I’m going to plan a meal just make this! Is dry mustard similar to whole mustard seed? Any chance it can be used in place of the whole seeds?
aliceb on 3.4.2010
I made this for Thanksgiving and it was so beautiful and delicious! This dish went very quickly and the tiny bit remaining made good leftovers the next day. It was just the replacement I was looking for to please my marshmallow/sweet potato casserole loving in-laws (which I can’t stand!)
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