Roasted Butternut Squash, Pears and Onions w/ Blue Cheese

Roasted Butternut Squash, Pears & Onions with Blue Cheese  (adapted from Food Network)

  • 1 large Bosc pear
  • 1 small or 1/2 medium butternut squash (about 3/4 pound), halved, seeded, and skin on
  • 1 small yellow onion, peeled, root end trimmed but intact
  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons whole-grain mustard
  • 1/3 cup crumbled blue cheese (about 1 1/2 ounces)

Preheat the oven to 400 degrees F.

Halve and core the pear, slice your pear and put them in a large bowl. Cube the squash and cut the onion into wedges and add them to the pears. On stove top melt butter, add sage, thyme and mustard seeds, cook until it begins to bubble, about 1-2 minutes. Gently combine with squash, onion, cranberries & pears. Season with salt and pepper and toss again.  Pour into roasting pan.

Bake until pear, squash, and onions are tender and caramelized, about 45-50 minutes. Scatter the cheese over top and bake until melted, about 5 minutes more.

Serve immediately.

Unless you eat like the little brother in Christmas Story, then you should wait for it to cool a bit.

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