Feeds 6 people

Ingredients

• 2 large butternut squash- remove the skin and remove the seeds- dice into 1 inch cubes
• 8 diced pears- skin on
• 1cup toasted pumpkin seeds
• 4-6 ounces pure maple syrup
• 4 ounces olive oil
• Salt and pepper to taste

Method

• Place the diced butternut squash onto a cookie tray that has been brushed with olive oil
• Pour ½ of the maple syrup onto the squash and make sure the pieces are all coasted in oil and syrup. Season the squash with salt and pepper.
• Roast the squash at 375 degrees for 30 minutes or until tender

This can be done during the day, before your guests arrive.

• When it is serving time, place butternut squash back in the oven for a few minutes until the squash pieces get hot.
• In a sauté pan- sauté the diced pears at high heat and as soon as they get hot, add the toasted pumpkin seeds and sauté for a few more minutes.
• Add the remaining maple syrup to the pears and then place in a large serving container.
• Lightly mix in the squash and serve-