Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Butternut Squash and Pears with Rosemary

Share

Lobo
Moderator
Moderator

Posts : 18106
Thanked : 883
Join date : 2013-01-12

Butternut Squash and Pears with Rosemary

Post by Lobo on Fri 22 Jan 2016, 2:25 am


Butternut Squash and Pears with Rosemary


Read Reviews

Write a Review
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
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.



  • Printer Friendly Version






  • 529

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:

Halve and core the pear and cut it lengthwise into thin slices.

In a fry pan over medium-high heat, warm the oil. Add the squash and sprinkle with the salt. Cook, stirring often, until the squash is browned on the edges and begins to soften, about 5 minutes.

Add the pear, rosemary, cayenne and apple juice. Cook until the liquid evaporates and the squash is tender, 6 to 8 minutes more. Transfer to a serving bowl. Serve hot, warm or at room temperature. Serves 4.

Adapted from Williams-Sonoma Good for You, by Dana Jacobi (Weldon Owen, 2013).

Related Tips


  • All About Pears >
  • All About Winter Squash

    Current date/time is Sat 10 Dec 2016, 4:23 pm