She Strengthens

Winter Wonder: Roasted Butternut Squash with Pears and Onions

As the temperatures drop, our taste buds crave heartier, comforting flavors. This season, indulge in a deliciously simple side dish that combines the natural sweetness of butternut squash and pears with the savory flavor of onions.

The Perfect Harmony of Flavors

To create this mouthwatering masterpiece, start by roasting cubed butternut squash coated with fragrant rosemary until golden brown. While the squash is roasting, sauté sliced onions and pears in butter until tender, then toss everything together to meld the flavors.

Serve with Style

This elegant side dish pairs perfectly with a variety of main courses, including Easy Baked Pork Chops, Easy Brined Turkey with Cream Gravy, or Slow-Roasted Prime Rib. Whether you’re hosting a holiday feast or a cozy dinner party, this recipe is sure to impress.

Yield and Prep Time

• Yield: 4 to 6 servings
• Difficulty: Easy
• Total Time: 1 hour 10 minutes
• Active Time: 40 minutes

Ingredients

• 2 teaspoons kosher salt
• 2 teaspoons finely chopped fresh rosemary leaves
• 1/4 teaspoon freshly ground black pepper
• 1 medium butternut squash (about 2 1/2 pounds)
• 3 tablespoons unsalted butter
• 1 medium yellow onion
• 2 medium ripe but firm Bosc pears (about 1 pound)

Step-by-Step Instructions

Preheat and Prepare

Heat your oven to 475°F and place a baking sheet inside to preheat. In a small bowl, mix together the salt, rosemary, and black pepper. Set aside.

Prepare the Squash

Peel the butternut squash using a vegetable peeler, then trim the top and bottom. Cut the neck from the bulb and halve each piece lengthwise. Scrape out the seeds and cut the squash into 3/4-inch cubes. Place the squash in a large bowl.

Roast the Squash

Melt 1 tablespoon of butter and add it to the squash, along with half of the reserved salt mixture. Toss to combine. Remove the hot baking sheet from the oven and spread the squash into an even layer. Roast for 25 minutes, or until the squash is golden brown on the bottom. Stir and continue roasting for an additional 10 minutes, or until knife-tender.

Sauté the Onions and Pears

Cut the onion into medium dice and set aside. Peel, core, and cut the pears into large dice. Melt the remaining 2 tablespoons of butter in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, until softened (about 10 minutes). Add the pears and remaining half of the salt mixture. Cook, stirring occasionally, until the pears are knife-tender (about 5-6 minutes more).

Combine and Serve

When the squash is ready, add it to the pan with the onions and pears. Toss to combine and serve hot.