Butternut Squash And Pears With Rosemary

• 1 Bosc pear
• 1 Tbs. grapeseed or canola oil
• 1/2 small butternut squash, about 3/4 lb., peeled, seeded and
• thinly sliced
• 1 tsp. sea salt
• 1 Tbs. finely chopped fresh rosemary
• Pinch of cayenne pepper
• 1/2 cup apple juice

1. Halve and core the pear and cut it lengthwise into thin slices.
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. 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. Adapted from Williams-Sonoma Good for You, by Dana Jacobi (Weldon Owen, 2013).

pear, grapeseed, butternut squash, salt, fresh rosemary, cayenne pepper, apple juice

Taken from www.epicurious.com/recipes/member/views/butternut-squash-and-pears-with-rosemary-53001351 (may not work)