Adapted from welcometothetable.coop
Sweet meets savory in this wonderful fall dish accented by pecans and goat cheese with just a hint of nutmeg.
3 tablespoons olive oil
1 large yellow onion, diced
1 tablespoon garlic, minced
1 1/2 pounds butternut squash, peeled, seeded, cut into 1-inch cubes
1/3 cup chicken or vegetable stock
1/4 cup white wine
2 Anjou pears, peeled, cored, and cut into 1-inch cubes (about 2 cups)
1 teaspoon, minced fresh sage or 1/2 teaspoon dried sage
1/4 teaspoon ground nutmeg
Salt and pepper to taste
1/4 cup chopped pecans
4 oz fresh goat cheese, crumbled
- In a large skillet, heat the oil over medium-high heat. Sauté the onions and garlic for a few minutes until soft. Add squash and stock and simmer, stirring occasionally, for 10-12 minutes until the squash is just tender.
- Add the pears, white wine, nutmeg and sage, and cook for another 4-5 minutes until the pears are just tender and most of the liquid is absorbed. Season well with salt and pepper, and garnish with pecans and goat cheese.
Calories: 283, Fat: 17 g, Cholesterol: 20 mg, Sodium: 86 mg, Carbohydrate: 25 g, Dietary Fiber: 5 g, Protein: 8 g