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Roasted Butternut Squash with Pears

Katharine Brydges
  • 70 minutes
  • Serves 4 to 6

INGREDIENTS

2

But firm bosc pears (about 1 pound), medium ripe

1

Butternut squash (about 2 1/2 pounds), medium

2 tsp

Rosemary, fresh leaves

1

Yellow onion, medium

1/4 tsp

Black pepper, freshly ground

2 tsp

Kosher salt

3 tbsp

Butter, unsalted