Roasted Acorn Squash and Braised Pears


  • 2-¾ lb acorn squash, peeled, halved, seeded and cut into ½-inch rough dice, (4 to 5 cups)
  • 3 T clarified butter, melted, plus 3 tablespoons unsalted butter
  • ½ t ground cinnamon
  • ¼ t ground nutmeg
  • ½ t salt
  • 1/3 c small diced red onion
  • ¼ t freshly ground pepper
  • + 3 more ingredients
    • 2 red barlett pears, cut into 1/2-inch rough dice, about 2 cups
    • ½ c chicken stock or canned low-sodium chicken broth
    • 1 t chopped fresh rosemary

Preheat the oven to 450 degrees F. Line a small baking sheet with parchment paper. In a medium bowl toss the squash with the melted clarified butter, cinnamon, nutmeg and teaspoon salt. Transfer the squash to the prepared baking sheet and roast in the oven for 15 minutes, or until golden and f...

View full recipe at Relish


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