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
- Preheat the oven to 375 degrees.
- 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.
- 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.
This looks crazy good! I want to serve it as a side to something…maybe some chicken.
Shh, we don’t talk about meat around here. :P
I love roast squash recipes.
Tomorrow my stepson comes over so this is our recipe for lunch – will let you know howe get on.
Thank you for the inspiration – pears and squash sounds great
Hi Charlotte,
I actually just made this yesterday to go into an “autumn salad.” Hope your family enjoys them as well.
I’ve never thought to combine pears and squash, but I bet they are really good together. (The roast pear and squash also sound like the base of a really really good soup!)
Ooh yes, I agree. Will definitely add to the list of soups to make.