Pan Sauteed Butternut Squash, Pears And Sage

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1 1/2 lbs butternut squash (peeled, seeded and cut in 1-inch pieces)
• 1 large onion, cut in half and thin sliced
• 1 tablespoon garlic, minced
• 1/3 cup apple cider
• 1/3 cup chicken stock (possibly more)
• 2 bosc pears, peeled and rough chopped
• 1 tablespoon fresh sage, minced
• 1/4 teaspoon allspice
• 1 tablespoon parsley
• kosher salt
• fresh ground black pepper
• 3 tablespoons vegetable oil
• 1/4 cup pecans (optional)
• 1/4 cup gorgonzola (optional)

Recipe

• 1 one pan -- in a large skillet, add the oil and saute the onions and garlic first. medium heat so they do not burn. cook 2-3 minutes and then add in the squash and a little of the apple cider and cook another 5 minutes until they begin to soften.
• 2 fruit -- then add the pears, the rest of the apple cider and maybe a little stock to give the squash and pears moisture. cook until the pears begin to soften. about 4-5 minutes. add the sage, allspice, parsley, salt and pepper to taste and any additional stock if needed. you don't want the dish to burn. cook until soft but not mush.
• 3 note: i just keep enough stock in the bottom to avoid burning but don't over do it. it varies as to how much stock i use. i just have my handy box in the fridge so i can always add a little if needed.
• 4 garnish -- one friend adds crumbled gorgonzola, another pecans. i have done either one and even both. they are very good with the dish, but the dish is also good on it's own.
• 5 it is simple, tasty, healthy and just plain good.