Butternut Squash And Pears With Rosemary

1. 1

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

2. 2

   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.

3. 3

   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.

4. 4

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

* Per serving · 4 servings · Values may vary.