Name: Roasted Pears & Butternut Squash With Sticky Balsamic Glaze
Cook time: 40 min
Total time: 40 min
Yield: 4 Servings
Cuisine: American
Ingredients: 2 pears; 2 cups butternut squash; 0.25 tsp salt; 0.25 tsp cinnamon; 3 tablespoons sage; 2 tablespoons extra-virgin olive oil; 0.25 cup balsamic vinegar; 2 tablespoons maple syrup; 0.5 cup walnuts

Roasted Pears & Butternut Squash With Sticky Balsamic Glaze

Roasted Pears & Butternut Squash With Sticky Balsamic Glaze cover

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Roasted Pears & Butternut Squash With Sticky Balsamic Glaze

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Ingredients

Warning0 allergens identified

Instructions

Preheat the oven to 450°F.

Slice the pears and butternut squash into 1/4 inch thick pieces.

Finely chop the sage.

Combine the butternut squash and pear slices, 1 tbsp of olive oil, salt, cinnamon and 1 tbsp of sage in a large mixing bowl. Toss to coat.

Line a sheet pan with parchment paper. Spread the butternut squash and pear slices on the sheet pan and bake for 20-25 minutes until cooked through.

While the pears and butternut squash are roasting, place a non-stick saucepan on the stove. Pour the olive oil, balsamic vinegar, and maple syrup into the pan, and reduce over medium heat until the sauce becomes syrupy.

Chop the walnuts and add the walnuts and remaining finely chopped sage (2 tbsp) to the pan.

Arrange the roasted pear and butternut squash slices on a serving platter, and pour the balsamic glaze over the top. Serve immediately.

Nutrition

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Tips & Tricks (5)

Cube Squash Evenly for Perfect Roasting 🎲
Cut butternut squash into uniform 1-inch cubes so all pieces caramelize at the same rate and develop deep golden edges without some burning or remaining undercooked.
Reduce Balsamic Separately for Concentrated Glaze 🍯
Simmer balsamic vinegar in a small saucepan for 5-7 minutes until it thickens to a syrup consistency, which intensifies the flavor and creates a glossy coating that clings to the vegetables.
Add Pears in Final Minutes to Prevent Mushiness 🍐
Roast squash for 25 minutes first, then add pear quarters in the last 10-12 minutes so they soften gently while maintaining their shape and structure.
Toast Walnuts Separately for Maximum Crunch 🥜
Dry-toast walnuts in a skillet for 3-4 minutes until fragrant, then add them after roasting to preserve their crispness and prevent them from becoming soggy from the balsamic glaze.
Crisp Fresh Sage at the End for Aromatic Perfection 🌿
Tear fresh sage leaves and scatter them over the warm roasted vegetables in the last minute, or briefly fry in olive oil to release their oils for a sophisticated, earthy finish.