Roasted Butternut Squash, Pears & Onions With Blue Cheese

• 1 whole Large Bosc Pear
• 3/4 pounds Butternut Squash, Cubed
• 1 whole Medium Yellow Onion
• 3 Tablespoons Unsalted Butter
• 2 teaspoons Fresh Sage
• 2 teaspoons Fresh Thyme
• 2 Tablespoons Whole Mustard Seed
• Kosher Salt And Fresh Ground Pepper
• 1/3 cups Cranberries
• 1/3 cups Blue Cheese, Crumbled

1. Preheat the oven to 400 degrees F.
2. Halve and core the pear. Cut each half into 8 wedges and put them in a large bowl. Cube the squash and cut the onion into wedges so that both are as thick as the pear wedges and add them to the pears. On the stovetop, melt butter; add sage, thyme and mustard seeds. Cook until it begins to bubble, about 1 to 2 minutes. Gently combine with squash, onion and pears. Season with salt and pepper, mix in the dried cranberries, and toss again. Pour into a roasting pan.
3. Bake until pear, squash, and onions are tender and caramelized, about 45 to 50 minutes. Scatter the cheese over top and bake until melted, about 5 minutes more.
4. Serve immediately.
5. (Recipe adapted from The Food Network.)

butternut, onion, butter, fresh sage, thyme, kosher salt, cranberries, cheese

Taken from tastykitchen.com/recipes/sidedishes/roasted-butternut-squash-pears-onions-with-blue-cheese/ (may not work)