Butternut Squash with Pears, Chestnuts, and 5 Spice

5 from 1 vote

This is an amazing butternut squash recipe that really is just about throwing a few ingredient into a pan, dressing them with a little acid and seasoning and letting the wood oven bring out all the flavors of the ingredients. I have the luxury of having a wood burning oven in Austin and if you have one you know everything tastes great in them.

If you don't have a wood oven you could easily do this in a big green egg or something similar. If you have none of these then your oven will do the trick. You could always add a few wood chips in a pan and let them flavor your oven. Here is the butternut squash recipe with 5 spice, pear and chestnuts, I hope you enjoy it!

Ingredients

6 people

Dressing

4 tbsp olive oil
3 tbsp white balsamic
1/2 tsp salt

Butternut squash

2 lb butternut squash (1 large one)
1 tsp chinese five spice
2 whole pears peeled
4 large cipollini onions
1/4 cup ginger sliced
5 cloves garlic
4 sprigs thyme
1 tsp salt

3 cups Ramen broth

2 tsp cornstarch
2 tsp water
1 cup roasted chestnuts peeled

Garnish

2 tbsp chives chopped
1/2 cup watercress
2 tbsp olive oil

Nutritional information

Calories: 155kcalCarbohydrates: 35gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 717mgPotassium: 742mgFiber: 4gSugar: 6gVitamin A: 16278IUVitamin C: 47mgCalcium: 105mgIron: 2mg

Prep Time 30

Cook Time 45

Total Time 1 15

Servings 6 people

For the Dressing

Place all three ingredients in a bowl and mix well.

For the Squash

Take the butternut squash and cut 4 1 inch thick pieces for the "neck" of the butternut. For the cavity cut in half and scoop out the seeds. Place the slices in the pan along with onions and pears in the pan. Drizzle the butternut squash with the dressing and season with salt and 5 spice on both sides. Drizzle a little dressing over the pears and season with a pinch of salt. Add 2 tbsp of olive oil to the onions and season with salt. Add ginger and garlic to the pan, along with the thyme.
Place the pan in the 375 degree wood oven (if you have it) Roast for 45 minutes roughly until everything is tender all the way through. Take the pan out of the oven and allow to cool slightly. Take the pears and cut them in half and take out the core.

To Finish

In a small sauce pot add chestnuts and ramen broth (if you want vegetarian add veggie stock, or veggie ramen broth) Bring to a boil and turn down to a simmer. Cook for 15 minutes and then thicken slightly with cornstarch slurry. Place one slice of butternut squash on each plate. Spoon over the chestnut ramen broth. Add the onions and pears. Top with chives and watercress. Serve and enjoy!