The Pioneer Woman Tasty Kitchen
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Roasted Butternut Squash, Pears & Onions with Blue Cheese

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Level: Easy

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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.

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

Preparation

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.)

4 Comments

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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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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?

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sqlinn on 10.4.2009

I have never roasted pears before! Sounds wonderful and definitely on the menu this week – Thanks for sharing!

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lizzy on 9.30.2009

Good grief that looks good!

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