Ingredients

The following ingredients have 4 Servings
  • 1 Bosc pear
  • 1 Tbs. grapeseed or canola oil
  • 1/2 small butternut squash, about 3/4 lb., peeled, seeded and<br>   thinly sliced
  • 1 tsp. sea salt
  • 1 Tbs. finely chopped fresh rosemary
  • Pinch of cayenne pepper
  • 1/2 cup apple juice

Instruction

  • Halve and core the pear and cut it lengthwise into thin slices.
  • In a fry pan over medium-high heat, warm the oil. Add the squash and sprinkle with the salt. Cook, stirring often, until the squash is browned on the edges and begins to soften, about 5 minutes.
  • Add the pear, rosemary, cayenne and apple juice. Cook until the liquid evaporates and the squash is tender, 6 to 8 minutes more. Transfer to a serving bowl. Serve hot, warm or at room temperature. Serves 4.
  • Adapted from Williams-Sonoma <i>Good for You, </i>by Dana Jacobi (Weldon Owen, 2013).