Roasted Butternut Squash, Pears, and Onions with Blue Cheese

1 butternut squash, peeled, and cut into 1 in. chunks
1 Bosc pear, peeled, cored, and sliced
1 Vidalia onion, peeled and sliced
2 T butter
1 T sage, chopped
1/2 tsp thyme
1 T mustard
1/3 c. crumbled blue cheese

Place squash, pear, and onion in a large bowl. In a small pot, melt the butter on medium heat. Add sage and thyme, and cook for 1-2 minutes. Remove from heat and stir in mustard. Pour butter mixture over vegetables and toss to coat.

Place vegetables in a 13 x 9 dish. Bake at 375 degrees for 45-50 minutes, or until tender and brown. Add cheese, and bake for an additional 5 minutes.

Credit: Recipes that fit

%d bloggers like this: