The bushel of butternut squash is now gone. We’ve made a basic squash soup, a fancier soup with beans and ham, butternut hash, butternut butter, and a butternut squash and kale torte. With the very last squash, I decided to make Roasted Butternut Squash, Pears, and Onions with Blue Cheese.
The title pretty much says it all, but this recipe takes plain roasted vegetables up a notch. I loved the mix of squash, pears, and onions, and the strong-flavored blue cheese was a great touch. This would be good as a side dish, or perhaps accompanied by a nice spinach salad.
I am a little sad that the squash is gone, but I am ready to move on to other vegetables. It’s the end of January, and I haven’t roasted any beets yet!
Roasted Butternut Squash, Pears, and Onions with Blue Cheese
1 butternut squash, peeled, and cut into 1″ chunks
1 Bosc pear, peeled, cored, and sliced
1 Vidalia onion, peeled and sliced
2 T butter
1 T sage, chopped
1/2 t thyme
1 T mustard
1/3 c. crumbled blue cheese
Place squash, pear, and onion in a large bowl. In a small pot, melt the butter on medium heat. Add sage and thyme, and cook for 1-2 minutes. Remove from heat and stir in mustard. Pour butter mixture over vegetables and toss to coat.
Place vegetables in a 13″x9″ dish. Bake at 375F for 45-50 minutes, or until tender and brown. Add cheese, and bake for an additional 5 minutes.