Caramelized Pear, Squash & Parmesan Noodles

Name: Caramelized Pear, Squash & Parmesan Noodles
Yield: 2 to 4
Ingredients: 3 tablespoons olive oil; 2 tablespoons unsalted butter; 2 shallots; 3 garlic cloves; 1 anjou pear; 1/2 butternut squash; 12-15 brussels sprouts; 10-12 sage leaves; 1/4 teaspoon salt; 1/4 teaspoon pepper; pinch of nutmeg; 3 tablespoons Balsamic vinegar; 1/2 pound whole wheat spaghetti; 1/2 cup freshly grated Parmesan cheese

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Servings
2 to 4
Course
Main Course
Cuisine
American

Caramelized Pear, Squash & Parmesan Noodles

Iris Warren

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Bring something special to the table with this well-loved recipe.

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Ingredients

Servings

3 tablespoons olive oil
2 tablespoons unsalted butter
2 shallots, chopped
3 garlic cloves, minced
1 anjou pear, thinly sliced
1/2 butternut squash, peeled and chopped into 1/2 inch cubes
12-15 brussels sprouts, stems removed and sliced
10-12 sage leaves, roughly chopped
1/4 teaspoon salt
1/4 teaspoon pepper
pinch of nutmeg
3 tablespoons Balsamic vinegar, I used pomegranate vinegar
1/2 pound whole wheat spaghetti
1/2 cup freshly grated Parmesan cheese

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Instructions

Heat a large skillet over medium heat and add olive oil and butter. Add shallots, garlic, squash, brussels sprouts, sage and pear, top with salt and pepper, then stir to coat. Cook for 6-8 minutes, stirring occasionally, then cover and cook for another 5 minutes. While veggies are cooking, boil water and prepare pasta according to directions.
Turn heat under veggies down to low, then add balsamic and stir. Drain pasta and add directly to skillet, tossing multiple times to coat. Add in parmesan cheese, taste, and season more if desired. Cover and let sit over low heat for 5-10 minutes, stirring occasionally, so the flavors can mesh. Serve with additional parmesan cheese for topping.