Oven roasted squash and pears are a delicious option for the Thanksgiving table or for any autumn evening meal. This recipe comes from Chef Simone Shifnadel’s
www.zenbelly.com blog. She has a fantastic new cookbook too!
Ingredients
1 acorn or carnival squash
1 tablespoon butter or coconut oil
cinnamon
honey (optional)
Preparation
Serves 2
Preheat your oven to 425 F. Cut the squash in half lengthwise with a large and sharp knife. Scoop out the seeds so the cavity is clean (seeds can be reserved for roasting with a little olive oil and salt). Thinly slice the pear and place the slices inside the cavity of the squash. Put the squash in a baking dish and then put the butter or coconut oil on the top. Dust each squash half with cinnamon and bake for about 20 minutes and then baste with the melted butter or coconut oil. Bake for another 45-50 minutes or until the squash is tender. Remove from the oven and drizzle a little honey on top and serve.
