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Ingredients
- 1 large butternut squash peeled, deseeded, and cut into two-inch chunnks
- 4 medium shallots peeled and cut into big pieces
- 4-6 garlic cloves peeled and left whole
- 2 Anjou or Bosc pears seeded, 1/4 inch slice, skin left on
- 1 cup pecans
- 1/4 cup Medium EVOO
- 1 bunch fresh sage finely chopped
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- 2 tbsp cranberry pear vinegar
- 1 tsp smoked paprika
Ingredients
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Instructions
- Combine all prepared vegetables, pear slices, and pecans in a bowl. Add olive oil and toss liberally with the vegetables. Add the chopped sage, sea salt, and black pepper, and mix again.
- Place the mixture in a deep roasting pan and roast in a preheated oven at 425˚F.
- After 20 minutes, give the pan a shake to prevent vegetables from sticking to the bottom and produce a more even roast.
- Continue roasting for an additional to 20 to 30 minutes. The vegetables should be nicely roasted with dark caramel colouring and the vegetables should be easily pierced with a fork.
- Adjust the salt and pepper and serve warm.