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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.
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.
(Recipe adapted from The Food Network.)
While my hubby used frozen fries (which also work great), this recipe starts from scratch, because I have plenty of potatoes in the bin. The fries come out crisp without being fried while the seasoning adds a nice flavor with a little kick of spice. This recipe will please husbands, wives, kids … even in-laws!
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The big debate? Cook with husks on or husks off? I say husks off! Cook on the grill, this way the sweet corn kernels get a smoky-grilled flavor. There’s no need to blanch it first. Use a stove top grill or outside grill–just peel, remove silk and place right on the grill. Simple as that! Then top it with a homemade chili lime mayo and fresh cilantro.
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Oh, this sauce. Drinkable.