Butternut Squash and Pear Sauté

From the COOP newsletter

3 tbsp. olive oil
1 large yellow onion, diced
1 tbsp. garlic, minced
1 ½-1 ¾ pound butternut squash, peeled, seeded, and cut into 1-inch chunks
1/3 cup chicken stock
2 Anjou pears, peeled, cored, and cut into 1-inch pieces (about 2 cups)
1 ½ tbsp. fresh sage, minced
¼ tsp. ground nutmeg
salt and pepper to taste
¼ cup chopped pecans
4 ounces fresh goat cheese, crumbled
¼ cup white wine

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.

Certified Organic Vegetable CSA shares