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This Baked Pear & Butternut Squash recipe is a variation of my sweet potato apple casserole. As we await our impending winter storm, this delicious buttery version was perfect for this cold night.

Baked Pear & Butternut Squash

Baked Pear & Butternut Squash

4 pears (I chose 2 red, 2 Anjou), 1 butternut squash, pecans, 1/2 c. light brown sugar, nutmeg, cinnamon, butter

Preheat oven 350°F. Grease casserole dish and set aside. Peel and cube butternut squash. Core and cube pears, leaving skin intact. Sprinkle pears and butternut with sugar, nutmeg and cinnamon, toss to coat. Stir in walnuts and transfer to casserole dish. Bake for 45 minutes or until tender, stirring occasionally.

Unfortunately I was out of pecans today, but I can’t wait to add them next time I make this recipe. This dish is hearty enough to be eaten as a complete meal, try serving it over orzo.

What other side dishes are perfect for cold nights?