Butternut Squash And Pears With Rosemary Recipe

Ingredients

1 Bosc pear

1 Tbs. grapeseed or canola oil

1/2 small butternut squash, about 3/4 lb., peeled, seeded and

thinly sliced

1 tsp. sea salt

1 Tbs. finely chopped fresh rosemary

Pinch of cayenne pepper

1/2 cup apple juice

Preparation

Halve and core the pear and cut it lengthwise into thin slices.

In a fry pan over medium-high heat, warm the oil. Add the squash and sprinkle with the salt. Cook, stirring often, until the squash is browned on the edges and begins to soften, about 5 minutes.

Add the pear, rosemary, cayenne and apple juice. Cook until the liquid evaporates and the squash is tender, 6 to 8 minutes more. Transfer to a serving bowl. Serve hot, warm or at room temperature. Serves 4.

Adapted from Williams-Sonoma Good for You, by Dana Jacobi (Weldon Owen, 2013).

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