Photo: Sorin Gheorghita
Butternut Squash and Pears with Rosemary
8 ingredients
Serves 4.
openrecipes
Large pieces of winter squash can take a long time to cook, but when sliced thinly, it cooks in about 15 minutes. This means you can take advantage of squash’s dense nutrition even on a weeknight, as in this dish that also stars sweet pears and fragrant rosemary.
Estimated Nutrition (whole recipe, rough)
327
Calories
2g
Protein
15g
Fat
54g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pear | 1 medium (178g) | 101 |
| Apple Juice | 1 medium (182g) | 95 |
| Chili | 1 tsp (2.7g) | 8 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Bosc pear
- 1 Tbs. grapeseed or canola oil
- 1/2 small butternut squash, about 3/4 lb., peeled, seeded and
- thinly sliced
- 1 tsp. sea salt
- 1 Tbs. finely chopped fresh rosemary
- Pinch of cayenne pepper
- 1/2 cup apple juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes