Baked Pear & Butternut Squash

Tags

butternut, butternut squash, casserole, dinner, food, foodie, lunch, pears, postaday2011, recipe, side dish, side dishes, sides, squash, vegetable, vegetarian

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

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

Directions:
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?

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Harvest Salad

Tags

bleu cheese, butternut squash, dinner salad, food, light fare, lighter fare, lunch recipe, meal, pomegranate, recipe, roast butternut squash seeds, salad, salad course, salad dressing, side salad, spring mix, turkey bacon

This is the perfect addition to lunch or light fare dinner on a crisp fall day. Delicious flavors and wonderful textures all harmonizing in one bowl.

Young Wifey's Harvest Salad

For each salad you need:

Ingredients:
2 c. spring mix, 1 Granny Smith apple, 1 Tbs. lemon juice, 1/2 c. pomegranate seeds, 2 Tbs. roast (with nutmeg) butternut squash seeds , 2 Tbsp. crumbled bleu cheese, 4 pieces crumbled turkey bacon, 1 Tbs. ginger sesame seed dressing

Directions:
Place spring mix on salad plate or bowl. Core and cut apple into chunks, dip in lemon juice. Layer ingredients on top of spring mix, drizzle with dressing and serve.

What is you favorite light fare meal or salad?

Roast Pumpkin Seeds

Tags

butternut squash, Halloween, pumpkin carving, pumpkin seeds, roast pumpkin seeds, roasted squash seeds, squash seeds

Halloween is coming soon and that reminds me of… a fresh carved jack-o-lantern in the window… pumpkin pulp stuck all over my son’s shirt… orange fingernails… pumpkin Seeds. We all love to eat the pumpkin seeds!

Roasted Butternut Squash Seeds

 

Ingredients: fresh pumpkin seeds, olive oil, sea salt, cayenne pepper, brown sugar, nutmeg, rosemary, etc…

Directions: Rinse the pumpkin seeds in cool water and remove any pulp. Pat seeds dry with towel and arrange seeds on an oiled baking tray. Season to your liking and bake at 325°F for 25 minutes. Stir half way through cooking time and re-season if necessary.

* My son likes a bit of freshly ground sea salt. Hubster likes a bit of cayenne pepper and sea salt sprinkled on top. I sometimes like a bit of brown sugar and nutmeg sprinkled on top. Sometimes I even like rosemary tossed with them. The more pumpkins you carve, the more seeds you have, the more flavor combinations you get to try.