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9Ingredients
40Minutes
290Calories
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Description
This simple side is the perfect combination of sweet and salty flavors, and showcases some of the best Autumn ingredients.
Ingredients
US|METRIC
4 SERVINGS
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Directions
- Preheat the oven to 450°F.
- Slice the pears and butternut squash into 1/4 inch thick pieces.
- Finely chop the sage.
NutritionView More
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290Calories
Sodium
Fat
Protein
Carbs
Fiber
| Calories290Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium160mg7% |
| Potassium480mg14% |
| Protein3g6% |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber6g24% |
| Sugars19g38% |
| Vitamin A150% |
| Vitamin C30% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Recipe Tags
Reviews(14)
Barra M. 3 months ago
i used pecans in the glaze and it worked great. i also added a little bit of fresh ginger, and used quite a few carrots to bulk it up as i didn't have a lot of squash
N T 7 months ago
I followed the recipe except for an unfortunate dump of oil. Still was good! Would make again.
Carlos Urdaneta 8 months ago
excellent recipe! made it only with pears and almonds instead of walnuts
Dot a year ago
I made this recipe exactly as listed (which I rarely do). A few thoughts: the salt level was perfect for the pears, as was the reduced balsamic glaze. However for the squash, the salt level was not enough. I also thought the amount of olive oil in the sauce was too much. The pears were outstanding with the glaze, the squash fell short (and I am a big fan of butternut squash).
Rebecca S a year ago
Made this with delicata squash (you can eat the peel) and it was delicious. Will make it again and again
Jon a year ago
Great!!
Didn’t use sage or walnuts but used almonds instead. Will half the almonds next time.