First let me say that I have agonized over these photos for the last 2 hours. I am not happy with them, but a post needs a photo so I am going to swallow my pride and post them in leu of depriving you of this fabulous recipe. I am just having some serious issues since the sun is setting earlier and earlier. I don’t know what I am going to do when daylight savings ends but I am going to have to figure something out soon. But I am not writing this to whine to you about my photos I can do enough of that on my own time. Maybe Obed will do me the favor of listening to my whining….although doubtful, I can hope.
I think I have exclaimed enough about how much I absolutely LOVE Fall. It is absolutely the best time of year! I guess if you like to marinate in your own sweat and have your thighs stick together, Summer is the season for you…but me….I am a Fall girl. Two of my favorite things about Fall are butternut squash and pears. I love pears, any variety of pears. They are so sweet and juicy and they barely have a core that you need to fiddle around with.
I still had some butternut squash leftover from the Autumn Chicken Pot Pie that I made earlier in the week. Which was freaking awesome if I do say so myself….which I am saying so. Anyway, I figured I should put the squash to good use. I went on a hunt for a recipe and found a galette recipe on FoodNework.com. I made a few changes, I substituted pears for apples, sage for rosemary and took the pie crust completely out in order to make it healthier. Besides I was planning on serving it with rotisserie chicken, so I didn’t really need the pie crust. I also chose to use bosc pears because they are a firm pear and I figured their crisp would hold up a bit in the oven.
I was a little nervous about serving this to the husband because it was a combination that would be a little odd to him and it had blue cheese. He is not a fan of “strong” cheese. But to my surprise he liked it very much. He did pick around the blue cheese a bit but he didn’t fuss too much. However I LOVE blue cheese and would have put more on it. All the flavors melded together perfectly. The squash and pears were sweet against the savory onions and the salty cheese….Mmmmm. Oh! and the cranberries, I almost forgot the cranberries, with their bit of tartness. There was aslo some texture because the pears still had a bit of crisp and the mustard seeds popped in your mouth.
It was quite delicious and required minimal effort. You just dice it, toss it and put it in the oven.
Oh, and come back to hear about my Lemon and Olive Oil Cake and how I ruined my bar stool in the process. Olive oil and suede just don’t seem to be the best of friends.
Roasted Butternut Squash, Pears & Onions with Blue Cheese (adapted from Food Network)
- 1 large Bosc pear, sliced
- 1 small or 1/2 medium butternut squash (about 3/4 pound), halved, seeded, and skin on
- 1 small yellow onion, peeled, root end trimmed but intact
- 1/3 cup dried cranberries
- 3 tablespoons unsalted butter, melted
- 2 teaspoons chopped fresh sage
- 2 teaspoons chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 2 tablespoons whole-grain mustard
- 1/3 cup crumbled blue cheese (about 1 1/2 ounces)
Preheat the oven to 400 degrees F.
Halve and core the pear, slice your pear and put them in a large bowl. Cube the squash and cut the onion into wedges and add them to the pears. On stove top melt butter, add sage, thyme and mustard seeds, cook until it begins to bubble, about 1-2 minutes. Gently combine with squash, onion, cranberries & pears. Season with salt and pepper and toss again. Pour into roasting pan.
Bake until pear, squash, and onions are tender and caramelized, about 45-50 minutes. Scatter the cheese over top and bake until melted, about 5 minutes more.
Unless you eat like the little brother in Christmas Story, then you should wait for it to cool a bit.0