Stuffed Butternut Squash with Pear, Pecans and Cranberries
This beautful fall dish highlights Autumn flavours with pear, squash and cinnamon.
Prep Time10 mins
Cook Time40 mins
resting time6 mins
Total Time56 mins
Servings: 6 people
- 1 medium sized butternut squash
- 1 ripe pear cut into small cubes
- 2 Tbsp dried cranberries
- 2 Tbsp chopped pecans
- 1 tsp cinnamon
- 2 dashes of nutmeg
- 1/4 tsp cardamom
- 2 tsp butter
- 2 tsp maple syrup
- Salt to taste
- Fresh sage leaves for garnish
- Olive oil to fry sage leaves for garnish
Preheat the oven to 400 F
Cut the squash in half lengthwise and remove the seeds
Place on a parchment paper lined cookie sheet in the preheated over for 20 minutes
While the squash is in the oven, prepare the stuffing.
Cut the pear into small cubes. Add the chopped pear and all other ingredients into a bowl. Mix.
After 20 minutes remove the squash from the oven and puncture it with a fork.
Add the stuffing to the scooped out section of the squash. Return to the oven and bake for another 20 minutes. Check with a fork after 20 minutes. When the squash is soft it is done. If one side is larger than the other, it may have to cook for 5-10 minutes longer to get the right level of doneness.
When it is done, let cool for a couple of minutes. Then scoop out all the ingredients into a bowl and mix. Add salt to taste. Garnish with sage pan fried in olive oil.