2 firm pears (I used a Bosc and Green Anjou), cut into 1-inch pieces
1 small butternut squash, peeled, gutted, and cut into 1-inch pieces
1 medium yellow onion, diced
3 cups low-sodium vegetable broth
Salt and pepper
Yogurt and nutmeg for garnish
- Preheat oven to 400 F. Put pears and butternut squash into a roasting dish and drizzle with olive oil. Roast in the oven for 20 minutes until the squash becomes slightly soft and starts to brown.
- Meanwhile, in a good-sized saucepan, heat olive oil on medium heat and cook the onions until slightly translucent, about 4-5 minutes. Throw on some salt and pepper, and then add the broth and pear-squash mix.
- Simmer the goodness for about 15 minutes, then blend with an immersion blender.
- Top with some plain yogurt (I used Green Valley's Plain Lactose-Free Yogurt) and swirl for looks, then sprinkle on some nutmeg and devour!
Since I'm gluten-free, the only thing I can really imagine pairing with this is a good Hard Cider, like Woodchuck, which is both kosher and naturally gluten free!
Recipe adapted from Clean Eating's newest magazine issue!