Savory Pears and Squash with Granola Tumble

This layered side dish elevates the humble butternut squash to holiday-ready elegance. At its base is a mashed butternut squash and pear mixture that's savory-sweet. Top that with a layer of skillet-browned pear slices and a final layer of a fall-flavor granola and your side dish casserole becomes a masterpiece.

Savory Pears and Squash with Granola Tumble
Photo: Blaine Moats
Hands On Time:
25 mins
Total Time:
55 mins
Servings:
6
Yield:
4 1/2 cups mash plus 1 1/2 cups topper

Ingredients

  • 4 medium pears

  • 1 1.5 pound butternut squash, peeled, seeded, and cubed (about 4 cups)

  • ½ cup chopped onion

  • 2 cloves garlic

  • ½ cup butter

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 2 - 4 tablespoon heavy cream

  • ¼ cup regular rolled oats

  • 2 tablespoon chopped pecans

  • 2 tablespoon raw pepitas (pumpkin seeds)

  • 2 large shallots, peeled and quartered

  • cup sage leaves (about 15 leaves)

Directions

  1. Peel, halve, and core two pears and cut into large pieces. Halve and core the remaining two pears; cut into 1/2-inch-thick wedges; set aside.

  2. In a 4- to 5-qt. pot combine pear pieces, squash, onion, and garlic. Add salted water to cover. Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until very tender. Drain well; return to pot. Add half the butter, 1/2 tsp. salt, and 1/4 tsp. black pepper. Cover and let stand 5 minutes to soften. Mash with a potato masher. Stir in enough cream for desired consistency

  3. For granola: Meanwhile, in a large skillet melt 1 Tbsp. butter over medium. Add oats, pecans, and pepitas. Cook and stir 3 to 5 minutes or until toasted. Transfer to foil to cool.

  4. In the same skillet heat the remaining 3 Tbsp. butter over medium-high. Add pear wedges; cook 3 to 5 minutes or until lightly browned and tender, turning occasionally. Using a slotted spoon, transfer pears to a large bowl. Add shallots to skillet; cook 5 minutes or until tender and browned, turning occasionally. (Reduce temperature if necessary to prevent overbrowning.) Using a slotted spoon, transfer shallots to bowl with pears. Add sage to skillet; cook 1 to 2 minutes or until browned and crisp, stirring occasionally. Transfer to bowl with pears and shallots.

  5. To serve, spread mashed mixture in a serving dish. Top with pear mixture. Sprinkle with granola. Serves 6.

Nutrition Facts (per serving)

327 Calories
21g Fat
37g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 327
% Daily Value *
Total Fat 21g 27%
Saturated Fat 11g 55%
Cholesterol 46mg 15%
Sodium 340mg 15%
Total Carbohydrate 37g 13%
Total Sugars 16g
Protein 4g
Vitamin C 27.8mg 139%
Calcium 83mg 6%
Iron 1.4mg 8%
Potassium 589mg 13%
Fatty acids, total trans 1g
Folate, total 45.6mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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