Baked Butternut And Pears Recipes

ROASTED PEARS WITH COCONUT BUTTERSCOTCH SAUCE

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.

BAKED PEARS

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.

BAKED PEARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut top quarter of pears off; create a well by scooping out the core, being careful not to puncture the bottom of the pear. Arrange pears in a shallow baking dish.
• Drizzle maple syrup over pears. Place 1 tablespoon brown sugar and 1 tablespoon butter in each pear; sprinkle with cinnamon.
• Bake in preheated oven until pears are easily pierced with a fork, 35 to 50 minutes. Serve with ice cream.

SPICY ROASTED BUTTERNUT SQUASH, PEAR, AND BACON SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a large baking sheet with aluminum foil.
• Place squash in a large bowl; drizzle with olive oil and toss to coat. Spread the squash in a single layer on prepared baking sheet. Season with salt and pepper.
• Roast squash in prepared oven for 20 minutes; turn. Continue roasting until softened, 10 to 20 minutes more.
• Place the chopped bacon into a heavy pot and cook over medium-high heat, stirring occasionally, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon and transfer to a paper towel-lined plate to drain. Reserve the bacon drippings.
• Place the pot over medium heat; add the onion, pears, garlic, rosemary, and thyme and cook in the bacon drippings until onions and pears are soft, 3 to 5 minutes. Add the roasted squash and cook another 5 minutes. Add Swanson® Chicken Broth, nutmeg, cinnamon, and chipotle pepper; simmer on medium-low until ingredients are very soft and flavors have combined, about 10 minutes.
• Puree the soup in a blender or food processor in small batches.
• Ladle soup into serving bowls and garnish with crumbled bacon and a generous dollop of sour cream. Enjoy!

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.

BUTTERNUT SQUASH AND PEAR SOUP

Steps:

• In a 4-quart saucepan melt the butter over medium-high heat, and add and sweat the onions. Add squash and pears and sweat those too a bit. Pour in the stock, enough to submerge solids. Add sprig of rosemary and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes. Remove rosemary. Puree with immersion blender. Add a touch of cream and season, to taste.

PEAR AND BUTTERNUT BISQUE

Steps:

• Peel, seed and cube squash. (cut off a slice from top and bottom and stand squash on end to cut down the middle). Set aside.
• In a large pan, heat oil over medium heat. Add onion, carrot, garlic and ginger. Saute 5 minutes.
• Put squash and remaining ingredients (except pepper and lemon juice) into pan. Bring to a boil, reduce heat, cover and simmer 20 minutes. The vegetables and pears should be very tender.
• Let soup cool a bit and puree in batches in a food processor or blender. ( I find a blender gives a smoother puree). Pour soup into a clean pan.
• Reheat over medium-low heat, unti very hot. Season with pepper and lemon juice.
• Garnish with a dollop of plain nonfat yogurt and a small piece of rosemary.

BUTTERNUT SQUASH & PEAR SOUP

Steps:

• Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 40-50 minutes or until tender. Cool slightly; scoop out flesh and set aside., In a Dutch oven, saute onion in oil until tender. Add the curry, garlic, ginger and salt; cook 1 minute longer. Stir in the broth, pears and squash. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool slightly., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender until smooth. Return all to the pan; add cream and heat through. Top with balsamic vinegar and chives if desired.

BUTTERNUT-PEAR SOUP

Steps:

• In a medium pot, heat oil over medium-high. Add onion and cook until translucent, 6 minutes. Add squash, pears, and 4 cups water; season with salt and pepper. Bring to a boil; reduce to a rapid simmer and cook until squash is soft, 20 to 25 minutes.
• In batches, fill a blender halfway with soup and puree with yogurt until smooth (use caution when blending hot liquids), transferring to a clean pot as you work. Season with salt and pepper; serve with chives and a drizzle of olive oil.

BAKED BUTTERNUT AND PEARS

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.