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Roasted butternut squash with Pears, Maple syrup & toasted pumpkin seeds

Here is a simple side dish that you can make for Thanksgiving: ~butternut squash~ about to get roasted! Roasted butternut squash with Pears, Maple syrup and toasted pumpkin seeds

Feeds 6 people

Ingredients

  • 2 large butternut squash- remove the skin and remove the seeds- dice into 1 inch cubes
  • 8 diced pears- skin on
  • 1cup toasted pumpkin seeds
  • 4-6 ounces pure maple syrup
  • 4 ounces olive oil
  • Salt and pepper to taste

Method

  • Place the diced butternut squash onto a cookie tray that has been brushed with olive oil
  • Pour ½ of the maple syrup onto the squash and make sure the pieces are all coasted in oil and syrup. Season the squash with salt and pepper.
  • Roast the squash at 375 degrees for 30 minutes or until tender

This can be done during the day, before your guests arrive.

  • When it is serving time, place butternut squash back in the oven for a few minutes until the squash pieces get hot.
  • In a sauté pan- sauté the diced pears at high heat and as soon as they get hot, add the toasted pumpkin seeds and sauté for a few more minutes.
  • Add the remaining maple syrup to the pears and then place in a large serving container.
  • Lightly mix in the squash and serve-

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