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

8cc10f51-d3ac-462e-8558-8afa6da2eaf4: "It was a hit. Would suggest that walnuts be put o…" Read More
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Roasted Pears & Butternut Squash With Sticky Balsamic Glaze

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


  • 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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    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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    Calories290Calories from Fat150
    Total Fat17g26%
    Saturated Fat2g10%
    Trans Fat
    Calories from Fat150
    Total Carbohydrate34g11%
    Dietary Fiber6g24%
    Vitamin A150%
    Vitamin C30%

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


    Reviewer Profile Image
    It was a hit. Would suggest that walnuts be put on by each person individually.
    Reviewer Profile Image
    Charles Gaither 8 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.
    Reviewer Profile Image
    Philip Camp 9 months ago
    Good recipe. curious to use pecans
    Reviewer Profile Image
    Lance S. 9 months ago
    We had to use almond but i think pecans would be better! Definitely making again
    Reviewer Profile Image
    Patricia Karnell a year 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
    Reviewer Profile Image
    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
    Reviewer Profile Image
    N T 2 years ago
    I followed the recipe except for an unfortunate dump of oil. Still was good! Would make again.
    Reviewer Profile Image
    Carlos Urdaneta 2 years ago
    excellent recipe! made it only with pears and almonds instead of walnuts
    Reviewer Profile Image
    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).
    Reviewer Profile Image
    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
    Reviewer Profile Image
    Jon 2 years ago
    Great!! Didn’t use sage or walnuts but used almonds instead. Will half the almonds next time.
    Reviewer Profile Image
    Harvey Brown 2 years ago
    Super simple and absolutely delicious will be a fall fave for years to come
    Reviewer Profile Image
    Cheek 2 years ago
    So delicious it feels like dessert!
    Reviewer Profile Image
    Montana 2 years ago
    My favorite way to have pears
    Reviewer Profile Image
    Dye 4 years ago
    Absolutely wonderful!
    Reviewer Profile Image
    Michelle 4 years ago
    Pretty good needed more time in oven
    Reviewer Profile Image
    absolutely scrumptious will be making it again
    Reviewer Profile Image
    jasso 4 years ago
    Yummy. Used Fig Balsimic Vinegar. It added to the sweetness of the pears.