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Butternut Squash and Pears with Rosemary

Williams Sonoma
  • 30 minutes
  • Serves 4

INGREDIENTS

1

Bosc pear

1/2

Butternut squash, small

1 tbsp

Rosemary, fresh

1 pinch

Cayenne pepper

1 tsp

Sea salt

1 tbsp

Grapeseed or canola oil

1/2 cup

Apple juice