I’m a squash lover-alas hubby is NOT.  But with a little ingenuity and a few twists and turns not only did my husband like this combination, but I had struck on what I could add to my part of the potluck for our Turkey dinner that year! It has become a regular in our fall vegetable line up of family approved side dishes.

It is a very easy recipe, but it does take require some patience-as the squash does take quite a bit of time in the oven. Depending on the size of your crowd, it’s very easy to increase the amounts. This dish is low in both fat and calories, yet tastes quite rich. This recipe can serve up to 8 people.

Pre-heat your oven to 400

Line a baking sheet or two with foil for easy clean up. Spray with butter-flavored release agent (like Pam). You want enough room on the cookie sheets so that all the food has room to recieve an even amount of heat. I have an oven that has a convection capability on it. If you have this option-use it. If you don’t, switch the placement (this is if you use more than one cookie sheet) of the pans half way through the roasting.

Ingredients:

2 small or 1 large butternut squash

2 bosc pears-cut in half and cored

2 tbsps each butter (or margarine) and honey

1 tsp. cinnamon

pinch of nutmeg

salt and pepper

Pierce the squash and microwave for about 5 minutes.  This will make it soft enough to cut and seed.

Place the squash cut side up on the sheets, spray with either butter flavored Pam or brush with oil.  sprinkle with the salt and pepper-do the same with the pears.

Bake until fork tender.  In a blender,place 1/2 of the pears and squash and puree w/ 1/2 of the butter, honey and cinnamon.  Save in a serving chafe and repeat with remainder of squash and pears.  Combine everything-adjust seasonings if necessary.

Great blending of both sweet and savory!