Pan Sauteed Butternut Squash, Pears and Sage

• 1 12 lbs butternut squash (peeled, seeded and cut in 1-inch pieces)
• 1 large onion, cut in half and thin sliced
• 1 tablespoon garlic, minced
• 13 cup apple cider
• 13 cup chicken stock (possibly more)
• 2 bosc pears, peeled and rough chopped
• 1 tablespoon fresh sage, minced
• 14 teaspoon allspice
• 1 tablespoon parsley
• kosher salt
• fresh ground black pepper
• 3 tablespoons vegetable oil
• 14 cup pecans (optional)
• 14 cup gorgonzola (optional)

1. One pan -- In a large skillet, add the oil and saute the onions and garlic first.
2. Medium heat so they do not burn.
3. Cook 2-3 minutes and then add in the squash and a little of the apple cider and cook another 5 minutes until they begin to soften.
4. Fruit -- Then add the pears, the rest of the apple cider and maybe a little stock to give the squash and pears moisture.
5. Cook until the pears begin to soften.
6. About 4-5 minutes.
7. Add the sage, allspice, parsley, salt and pepper to taste and any additional stock if needed.
8. You don't want the dish to burn.
9. Cook until soft but not MUSH.
10. NOTE: I just keep enough stock in the bottom to avoid burning but don't over do it.
11. It varies as to how much stock I use.
12. I just have my handy box in the fridge so I can always add a little if needed.
13. Garnish -- one friend adds crumbled gorgonzola, another pecans.
14. I have done either one and even both.
15. They are very good with the dish, but the dish is also good on it's own.
16. It is simple, tasty, healthy and just plain good.

butternut squash, onion, garlic, apple cider, chicken, bosc pears, fresh sage, allspice, parsley, kosher salt, fresh ground black pepper, vegetable oil, pecans, gorgonzola

Taken from www.food.com/recipe/pan-sauteed-butternut-squash-pears-and-sage-391582 (may not work)