Saute fresh pears with savory vegetables and add wild rice to fill roasted squash halves.
Vegetarians can substitute chicken broth with vegetable broth to make this a veg-friendly entree.
INGREDIENTS
DIRECTION
Preheat the oven to 350.
Cut each squash in half crosswise.
Scoop out and discard the seeds and strings.
Sprinkle each half with a little salt, pepper, and nutmeg, to taste.
(c) Kelly Cline
Using 3 tablespoons of the butter, dot each half with some butter.
Cover the pan tightly with foil and bake the squash just until moist and tender, about 45 minutes.
Bring to a boil over medium-high heat.
When the rice is done most of the water should be evaporated.
In a 10-inch saute pan, heat the olive oil over medium heat.
Add the pears and saute 2 minutes longer.
Add the sage, thyme, and parsley and saute 1 more minute.
Remove from the heat.
Taste and add salt and pepper, if desired.
Mound the rice mixture into the squash halves, dividing it evenly.
Cut the remaining tablespoon of butter into small pieces.
Dot each stuffed squash with butter.
Bake until heated through, about 20 minutes.
Cook’s Note: Toasting nuts brings out their full, rich flavor.
I love recipes that are sophisticated yet simple, and these roasted stuffed pears are exactly that.
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In a small bowl, combine the pecans, cheese and dried cranberries.
Then spoon mixture evenly into each pear half’s indentation.
Drizzle balsamic mixture over the pear halves.
Roast stuffed pears, uncovered, about 25-30 minutes, or until tender.
Meanwhile, divide arugula evenly among eight plates.
Once pears have finished roasting place one stuffed half on each plate on top of the arugula and serve.
Heat the olive oil in a large skillet over medium heat.
Add the bell peppers and onion.
Cook 4-5 minutes or until veggies begin to become tender.
Add garlic and cook 1 minute more, stirring constantly.
Add beans, chili powder, cumin, dark brown sugar, and salt and pepper, to taste.
Once heated through, remove from heat.
Cut an opening in the top of each of the 4 warm baked sweet potatoes.
Sprinkle the lemon juice evenly over the 4 apples to prevent browning.
Place apples upright on a baking sheet or in a large muffin tin and set aside.
In a medium bowl combine the melted butter, granola, brown sugar and cinnamon.
Stuff each apple evenly with the mixture.
Bake until tender, about 20-25 minutes.
The bright orange butternut squash projects fallwith a sophisticated twist.
Can’t get enough of the warm flavors of sage and toasted pecans.
Drizzle each squash half with an even amount of the olive oil.
Season to taste with salt and pepper.
Meanwhile, pour balsamic vinegar into a small saucepan.
Bring to a boil.
Then turn down heat and let simmer until it thickens and reduces by half.
Then add 1 tbsp brown sugar and stir until it dissolves.
Continue to simmer until it becomes like syrup.
In a small bowl combine the goat cheese, toasted pecans, chopped sage, and orange zest.
Drizzle with the balsamic vinegar reduction.
Photo Credit: USA Pears; Kelly Cline/Getty Images; aksenya/Getty Images
