This sweet and savory dish with accents of pecan and goat cheese is a lovely accompaniment for pork or poultry. Add leftover turkey or chorizo to make a hash for breakfast or a quick and tasty supper.
| Servings |
| 6 servings |
| Cook Time |
| 30 minutes |
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This sweet and savory dish with accents of pecan and goat cheese is a lovely accompaniment for pork or poultry. Add leftover turkey or chorizo to make a hash for breakfast or a quick and tasty supper.
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Ingredients
- 3 tbsp olive oil
- 1 large yellow onion diced
- 1 tbsp garlic minced
- 1 1/2 -1 3/4 pounds Butternut squash peeled, seeded, and cut into 1-inch cubes
- 1/3 cup chicken stock
- 1/4 cup white wine
- 2 cups Anjou pears peeled, cored, and cut into 1-inch cubes
- 1 1/2 tbsp fresh sage minced
- 1/4 tsp ground nutmeg
- 1/4 cup pecans chopped
- 4 ounces fresh goat cheese crumbled
- salt to taste
- pepper to taste
Servings: servings
Instructions
- In an extra-large skillet, heat the oil over medium-high heat. Sauté the onions and garlic for a few minutes until soft.
- Add squash and chicken stock and simmer, stirring occasionally, for 10-12 minutes until the squash is just tender.
- Add pears, white wine, nutmeg and sage, and cook for another 4-5 minutes until the pears are just tender and most of the liquid is absorbed. Season well with salt and pepper, and garnish with pecans and goat cheese.
Recipe Notes
Recipe shared with permission from www.Strongertogether.coop.
Find more recipes and information about your food and where it comes from at www.strongertogether.coop
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