Roasted Pears & Butternut Squash with Sticky Balsamic Glaze Recipe | Yummly
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Roasted Pears & Butternut Squash With Sticky Balsamic Glaze

YUMMLY(17)
Charles Gaither: "A delicious surprise! I didn’t have balsamic vine…" Read More
9Ingredients
40Minutes
290Calories
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Description

This simple side is the perfect combination of sweet and salty flavors, and showcases some of the best Autumn ingredients.

Ingredients

US|METRIC
4 SERVINGS
  • 2 pears (thinly sliced)
  • 2 cups butternut squash (thinly sliced)
  • 1/4 tsp. salt
  • 1/4 tsp. cinnamon
  • 3 Tbsp. sage
  • 2 Tbsp. extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 Tbsp. maple syrup
  • 1/2 cup walnuts
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    Directions

    1. Preheat the oven to 450°F.
    2. Slice the pears and butternut squash into 1/4 inch thick pieces.
    3. Finely chop the sage.
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    NutritionView More

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    290Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories290Calories from Fat150
    % DAILY VALUE
    Total Fat17g26%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium160mg7%
    Potassium480mg14%
    Protein3g6%
    Calories from Fat150
    % DAILY VALUE
    Total Carbohydrate34g11%
    Dietary Fiber6g24%
    Sugars19g38%
    Vitamin A150%
    Vitamin C30%
    Calcium10%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(17)

    Charles Gaither 5 months ago
    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.
    Philip Camp 6 months ago
    Good recipe. curious to use pecans
    Lance S. 6 months ago
    We had to use almond but i think pecans would be better! Definitely making again
    Patricia Karnell 9 months ago
    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
    Barra M. a year ago
    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
    N T a year ago
    I followed the recipe except for an unfortunate dump of oil. Still was good! Would make again.
    Carlos Urdaneta a year ago
    excellent recipe! made it only with pears and almonds instead of walnuts
    Dot 2 years ago
    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).
    Rebecca S 2 years ago
    Made this with delicata squash (you can eat the peel) and it was delicious. Will make it again and again
    Jon 2 years ago
    Great!! Didn’t use sage or walnuts but used almonds instead. Will half the almonds next time.
    Harvey Brown 2 years ago
    Super simple and absolutely delicious will be a fall fave for years to come
    Cheek 2 years ago
    So delicious it feels like dessert!
    Montana 2 years ago
    My favorite way to have pears
    Dye 3 years ago
    Absolutely wonderful!
    Michelle 3 years ago
    Pretty good needed more time in oven
    absolutely scrumptious will be making it again
    jasso 4 years ago
    Yummy. Used Fig Balsimic Vinegar. It added to the sweetness of the pears.

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