This simple squash dish is likely one that will find it’s way to your table more often than the annual Thanksgiving feast. The addition of fresh pears somehow transforms the humble squash into something a bit more elegant, not to mention beautiful. No effort required.
If part of a smaller meal, a half of a squash is the perfect serving. If part of your Thanksgiving menu, you can definitely get away with cutting each half in half.
I love the combination of apples and pears, but you can absolutely use one or the other.
Acorn Squash with Pears, Butter & Cinnamon
prep time: 20 minutes
cook time: 60-75 minutes
yield: 4 acorn squash halves (serves 4-8, depending)
2 small acorn squash
2 apples, sliced thin
2 pears, sliced thin
4 tablespoons ghee or butter, melted
2 tablespoons maple syrup (optional)
- Preheat the oven to 350ºF.
- Cut the squash in half lengthwise and scoop out the seeds and membrane. If the halves roll around a bit, cut a small slice from the bottom side to get them to sit flat.
- Arrange the apple and pear slices in the squash. Divide the ghee and maple syrup (if using) amongst the halves.
- Season each with a pinch of salt and a sprinkle of cinnamon.
- Place on a baking sheet and roast for 60-75 minutes, or until the squash is tender.
- Serve warm. You can make these a few days ahead and reheat when ready to serve.
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