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Description
This simple side is the perfect combination of sweet and salty flavors, and showcases some of the best Autumn ingredients.
Ingredients
US|METRIC
4 SERVINGS
- 2 pears (thinly sliced)
- 2 cups butternut squash (thinly sliced)
- 1/4 tsp. salt
- 1/4 tsp. cinnamon
- 3 Tbsp. sage
- 2 Tbsp. extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 2 Tbsp. maple syrup
- 1/2 cup walnuts
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Directions
- Preheat the oven to 450°F.
- Slice the pears and butternut squash into 1/4 inch thick pieces.
- Finely chop the sage.
NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories290Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol |
Sodium160mg7% |
Potassium480mg14% |
Protein3g |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate34g11% |
Dietary Fiber6g24% |
Sugars19g |
Vitamin A150% |
Vitamin C30% |
Calcium10% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(19)
Yummly User a year ago
Turned out great. Bartlett pears is what I used.
Yummly User 2 years ago
It was a hit. Would suggest that walnuts be put on by each person individually.
Yummly User 2 years ago
A delicious surprise! I didn’t have balsamic vinegar, used port wine and apple cider vinegar and my squash was old but it didn’t matter.
Yummly User 2 years ago
Good recipe. curious to use pecans
Yummly User 2 years ago
We had to use almond but i think pecans would be better! Definitely making again
Yummly User 3 years ago
I will make this again, but only for company, i thought it was very tasty…my family on the other hand wouldn’t even try it, they’re not big on vegetables..its a keeper
Yummly User 3 years ago
i used pecans in the glaze and it worked great. i also added a little bit of fresh ginger, and used quite a few carrots to bulk it up as i didn't have a lot of squash
Yummly User 3 years ago
I followed the recipe except for an unfortunate dump of oil. Still was good! Would make again.
Yummly User 3 years ago
excellent recipe! made it only with pears and almonds instead of walnuts
Yummly User 4 years ago
I made this recipe exactly as listed (which I rarely do). A few thoughts: the salt level was perfect for the pears, as was the reduced balsamic glaze. However for the squash, the salt level was not enough. I also thought the amount of olive oil in the sauce was too much. The pears were outstanding with the glaze, the squash fell short (and I am a big fan of butternut squash).
Yummly User 4 years ago
Made this with delicata squash (you can eat the peel) and it was delicious. Will make it again and again
Yummly User 4 years ago
Great!!
Didn’t use sage or walnuts but used almonds instead. Will half the almonds next time.
Yummly User 4 years ago
Super simple and absolutely delicious will be a fall fave for years to come
Yummly User 4 years ago
So delicious it feels like dessert!
Yummly User 4 years ago
My favorite way to have pears
Yummly User 5 years ago
Absolutely wonderful!
Yummly User 5 years ago
Pretty good needed more time in oven
Yummly User 5 years ago
absolutely scrumptious will be making it again
Yummly User 6 years ago
Yummy. Used Fig Balsimic Vinegar. It added to the sweetness of the pears.