Using just the top half of the squash creates rounds of the same size for even roasting and a pretty salad.
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I have to watch my saturated fat intake so I had to make alterations. This "light" dish has 12g sat fat, which is absurd for a salad! I omitted bacon because I didn't have any, used an arugula/spinach mix because that's what I had on hand and did a tablespoon of blue cheese on each salad. It was so delicious! I love bacon but I think it might have distracted from other flavors in this dish. I'm also delighted to have found a way to cook butternut squash so quickly! This dish is probably delicious as is, but with the changes I made it was luscious, complex with the flavors of autumn. A real keeper.
Excellent! Such a great way to get your veg without being boring. We used arugula instead of escarole b/c that's what the store had and crumbled the cheese on top. Makes a nice light dinner with some crusty bread. Will definitely have this again.
Made this for New Years Dinner. It was the hit of the day! Used Stilton with cranberries which added color and went well with the pears. Using only the neck of the butternut squash was an excellent technique that resulted in perfectly roasted squash and a wonderful presentation. Everyone wanted to know how I got such perfectly round portions. This will definitley be added to my holiday menus for the futute.
I saw this in a magazine, tried it and loved it!!!! We couldn't find the stilton required in the recipe but found a lemon stilton (dessert stilton) that complimented the pears perfectly! This will be part of the dinner menu!
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