Fustini's Oils and Vinegars
Roasted Butternut Squash with Pears and Pecans

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Roasted Butternut Squash with Pears and Pecans

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Roasted Butternut Squash with Pears and Pecans



Ingredients

  • 1 large butternut squash, peeled, de-seeded and cut into two-inch chunks
  • 4 medium-size shallots, peeled and cut into big pieces
  • 4-6 garlic cloves, peeled and left whole
  • 2 Anjou or Bosc pears, seeded, ¼ inch slice, skin left on
  • 1 cup pecans
  • ¼ cup Fustini's Medium SELECT olive oil
  • 1 bunch of fresh sage, finely chopped
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons Fustini's Cranberry Pear vinegar
  • 1 teaspoon smoked paprika 

Directions

Step 1. 

Combine all prepared vegetables, pear slices and pecans in a bowl.  Add olive oil and toss liberally with the vegetables.  Add the chopped sage, sea salt and black pepper and mix again.    Place the mixture in a deep roasting pan and roast in a preheated oven at 425F.


Step 2. 

After 20 minutes give the pan a shake to prevent vegetables from sticking to the bottom and produce a more even roast.   Continue roasting for an additional 20 to 30 minutes.  The vegetables should be nicely roasted with dark caramel coloring and the vegetables should be easily pierced with a fork. Adjust the salt and pepper to taste and serve warm.




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