Categories: Veggies-Winter Squash
Ingredients
- 3 tbsp olive oil
- 1 large yellow onion, diced
- 1 tbsp garlic, minced
- 1 1/2 lb butternut squash peeled, cored, and cut into 1-inch cubes
- 1/3 cup chicken stock
- 2 Anjou pears-peeled, cored, and cut into 1-inch cubes
- 1 1/2 tbsp fresh minced sage
- 1/4 tsp ground nutmeg
- salt and pepper to taste
- 1/4 cup chopped pecans
- 4 oz fresh goat cheese
- 1/4 cup white wine
Directions
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In an extra-large skillet, heat the oil over medium-high heat. Saute the onions and garlic for a few minutes until soft. Add squash and chicken stock and simmer, stirring occasionally, for 10 to 12 minutes, until the squash is just tender. Add pears, white wine, nutmeg, and sage, and cook for another 4-5 minutes until pears are just tender and most of the liquid is absorbed. Season well with salt and pepper. Garnish with pecans and goat cheese.