Turned out great. Bartlett pears is what I used.

It was a hit. Would suggest that walnuts be put on by each person individually.

A delicious surprise! I didn’t have balsamic vinegar, used port wine and apple cider vinegar and my squash was old but it didn’t matter.

Good recipe. curious to use pecans

We had to use almond but i think pecans would be better! Definitely making again

I will make this again, but only for company, i thought it was very tasty…my family on the other hand wouldn’t even try it, they’re not big on vegetables..its a keeper

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

I followed the recipe except for an unfortunate dump of oil. Still was good! Would make again.

excellent recipe! made it only with pears and almonds instead of walnuts

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).

Made this with delicata squash (you can eat the peel) and it was delicious. Will make it again and again

Great!! Didn’t use sage or walnuts but used almonds instead. Will half the almonds next time.

Super simple and absolutely delicious will be a fall fave for years to come

So delicious it feels like dessert!

My favorite way to have pears

Absolutely wonderful!

Pretty good needed more time in oven

absolutely scrumptious will be making it again

Yummy. Used Fig Balsimic Vinegar. It added to the sweetness of the pears.