Roasted Squash and Pears

I’m on a roasting kick. (That doesn’t mean the soup kick is over. It just means I roast the veggies before they make it into the soup. Squash and pear sounded like a fun combo, so we gave it a try.

• 1 butternut squash, cubed
• 4 Bosc pears, cored and cubed
• 1 red onion, cut into eighths
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons honey dijon mustard
• ground sage
• freshly cracked pepper
• salt

1. Preheat the oven to 375 degrees.
2. Combine squash, pear, and onion in a roasting pan. Whisk the olive oil, vinegar, and mustard together, then pour over the squash/pear combo. Add a generous sprinkle of sage, pepper, and salt. Toss to coat.
3. Roast in the oven for about 1 hour and 15 minutes to 1 and a half hours. The squash and pears should be brown around the edges. Serve.

(Serves 2-3)

We ate this as a meal, although you could stretch the serving size by serving it over your starch of choice or using it as a side dish.