MASHED BUTTERNUT SQUASH AND PEARS
Steps:
- Preheat the oven to 375 degrees F.
- Cut the butternut squash in half lengthwise and remove the seeds. Peel the pears, cut in half and remove the core. Place the pears and squash, cut side up, on a foil-lined baking sheet.
- In a small saucepan, over low heat, melt the butter. Cut the vanilla bean in half lengthwise and scrape the seeds off of each side with a paring knife. Add the seeds to the butter. Reserve the pod for another use. Whisk the brown sugar and ginger into the melted butter and remove from the heat.
- Brush the butter mixture onto the cut sides of the squash and pears. Season with salt and pepper. Set the remaining butter mixture aside and keep it warm. Roast the squash and pears until soft, about 45 minutes to 1 hour depending on the size of the squash. The squash is cooked when a knife can be inserted easily into the flesh.
- Scoop flesh out of the squash and discard the skin. Place the squash and pears in a large bowl and mash with a fork or a potato masher. Stir in the remaining melted butter mixture. Season with salt and pepper, to taste, and serve warm.
Nutrition Facts : Calories 204 calorie, Fat 12 grams, SaturatedFat 7 grams, Cholesterol 31 milligrams, Sodium 7 milligrams, Carbohydrate 27 grams, Fiber 5 grams, Protein 1 grams, Sugar 13 grams
ROASTED PEARS WITH COCONUT BUTTERSCOTCH SAUCE
Treat yourself this weekend with oven-roasted pears smothered in a thick, nearly candied butterscotch sauce.
Provided by Melissa Clark
Categories sauces and gravies, dessert
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 500 degrees. In a bowl, toss together the pears, butter, 1/4 cup brown sugar, pinch salt and pepper. Roast on baking sheet, tossing occasionally, until pears are tender and golden, 15 to 20 minutes.
- In a small skillet over medium heat, toast the coconut until golden.
- In a separate skillet, combine 1 cup brown sugar and 6 tablespoons water. Cook over medium heat until sugar melts and loses its sandlike consistency (there can still be a few sugar granules). Whisk in the coconut milk and a pinch of salt. Increase heat to medium-high and simmer until sauce reaches a consistency between that of heavy cream and butterscotch sauce; this could take 10 minutes or longer. Remove from heat and stir in the vanilla and lemon zest. Spoon sauce over pears and garnish with toasted coconut. Serve with the chocolate on the side.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 2 grams, Carbohydrate 40 grams, Fat 20 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 16 grams, Sodium 429 milligrams, Sugar 32 grams, TransFat 0 grams
BAKED PEARS
This baked pears recipe is very versatile. You can serve it warm or cold and for any size group. Chilled pears can be dressed up with a dollop of whipped topping, fruit-filled yogurt or ice cream. -Betty Schledorn, Ocala, Florida
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Place pear halves, cut side up, in a shallow 1-qt. baking dish. Place butter in the center of each; drizzle with lemon juice. , Combine sugar and cinnamon; sprinkle over pears. Top with marmalade. Bake, covered, until heated through, 15-20 minutes.
Nutrition Facts : Calories 219 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 70mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 6g fiber), Protein 1g protein.
EASY BUTTERNUT SQUASH AND PEAR SOUP
This soup is great for a cold fall day. I don't often cook using recipes so all amounts are my best guess but feel free to experiment - this recipe is great no matter what I seem to do with it. One helpful hint with the squash: It is really hard to peel so I do not peel it but instead roast it and then scoop the insides out into the soup. It's much easier that way! Serve topped with blue cheese crumbles and crusty bread on the side.
Provided by rxspo
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place butternut squash, onions, pears, tomatoes, and carrot in a large roasting pan. Drizzle olive oil on top. Season with pepper and nutmeg.
- Roast in the preheated oven until squash is easily pierced with a knife, 1 to 2 hours. Cool until squash is easily handled, about 10 minutes.
- Scoop flesh out of the squash with a spoon; place in a pot. Discard peel. Transfer roasted onions, pears, tomatoes, and carrot to the pot. Add 1 cup chicken stock. Puree mixture with an immersion blender until smooth.
- Stir remaining 1 1/2 cups chicken stock into the pot. Heat soup until warmed through, about 10 minutes. Season with salt.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 46.7 g, Cholesterol 0.3 mg, Fat 7.6 g, Fiber 8.8 g, Protein 4 g, SaturatedFat 1.2 g, Sodium 334.3 mg, Sugar 18.6 g
BAKED BUTTERNUT AND PEARS
I got a new cookbook on holiday, I also got 15kg butternuts. So I was pretty pleased to find this yummy recipe in the book!! It's a nice texture thing-the pears and the pumpkin.
Provided by JustJanS
Categories Pears
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut the pumpkin into 1 cm slices, trim off skin.
- Place in a shallow, rectangular, ovenproof dish, overlapping alternitavely with the pears.
- Drizzle in the water, making sure all surface area is moistened.
- Sprinkle with salt, pepper and brown sugar.
- Dot the butter over the surface.
- Cover with foil, sealing around the edges.
- Place in a preheated moderate oven and cook 30 minutes.
- Remove the foil and return the dish to the oven, uncovered, continue to cook a further 10 minutes, or until the pears and pumpkin are caremelized on top.
Nutrition Facts : Calories 1389.1, Fat 6.1, SaturatedFat 2, Cholesterol 7.6, Sodium 346.4, Carbohydrate 362.4, Fiber 39.5, Sugar 315.4, Protein 10.4
BROWN BUTTER PEAR CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
- Mix flour, baking soda, salt, cinnamon, and nutmeg together in large bowl.
- Beat sugar and eggs with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Beat in oil and 1 teaspoon vanilla extract until well-blended. Mix in flour mixture until batter is smooth. Fold in pears and walnuts. Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
- Melt butter in a saucepan over medium-low heat, stirring constantly until it is a rich brown color and has a nutty aroma, about 5 minutes. Remove from heat; stir in confectioners' sugar and 1 teaspoon vanilla extract until icing is thick and smooth. Stir in water 1 tablespoon at a time to thin icing to desired consistency. Drizzle icing over cooled cake.
Nutrition Facts : Calories 438.4 calories, Carbohydrate 50.8 g, Cholesterol 50.1 mg, Fat 25.4 g, Fiber 1.6 g, Protein 4.1 g, SaturatedFat 6.2 g, Sodium 279 mg, Sugar 36.5 g
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