- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 1 tablespoon garlic, minced
- 1 1/2 -1 3/4 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1⁄3 cup chicken stock
- 1/4 cup white wine
- 2 Anjou pears, peeled, cored, and cut into 1-inch cubes (about 2 cups)
- 1 1/2 tablespoons fresh sage, minced
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/4 cup chopped pecans
- 4 ounces fresh goat cheese, crumbled
In an extra-large skillet, heat the oil over medium-high heat. Sauté the onions and garlic for a few minutes until soft. Add squash and chicken stock and simmer, stirring occasionally, for 10-12 minutes until the squash is just tender. Add pears, white wine, nutmeg and sage, and cook for another 4-5 minutes until the pears are just tender and most of the liquid is absorbed. Season well with salt and pepper, and garnish with pecans and goat cheese.
This sweet and savory dish is a lovely accompaniment for pork or poultry. Add leftover turkey or chorizo to make a hash for breakfast or a quick and tasty supper.