A couple of people asked for my recipe for roasted pear and butternut squash with walnuts, so I am sharing it here.
1 butternut squash, peeled, seeded and cubed (1 inch cubes)
3 firm pears, cored and cubed
1/4 cup walnut pieces
2 tablespoons olive oil
salt and pepper to taste
2 teaspoons of sugar (optional)
1/2 teaspoon of cinnamon (optional)
Combine cubed squash, pears, walnuts and olive oil.
Spread mixture in a single layer on a sheet pan.
Season with salt, pepper, sugar and cinnamon.
Roast in a 375 degree oven for 30 minutes. Stir gently and roast another 15 minutes or until as done as you like it.
I roasted mine before I put the turkey in the oven, then reheated it in a casserole dish for 30 minutes after the turkey came out.
I have a lot to be thankful for this year.
Here is one of my favorite hymns in honor of the season.
For the beauty of the earth,
for the glory of the skies,
for the love which from our birth
over and around us lies;
Lord of all, to thee we raise
this our hymn of grateful praise.
For the beauty of each hour
of the day and of the night,
hill and vale, and tree and flower,
sun and moon, and stars of light;
Lord of all, to thee we raise
this our hymn of grateful praise.
For the joy of ear and eye,
for the heart and mind's delight,
for the mystic harmony,
linking sense to sound and sight;
Lord of all, to thee we raise
this our hymn of grateful praise.
For the joy of human love,
brother, sister, parent, child,
friends on earth and friends above,
for all gentle thoughts and mild;
Lord of all, to thee we raise
this our hymn of grateful praise.
For thy church, that evermore
lifteth holy hands above,
offering up on every shore
her pure sacrifice of love;
Lord of all, to thee we raise
this our hymn of grateful praise.
For thyself, best Gift Divine,
to the world so freely given,
for that great, great love of thine,
peace on earth, and joy in heaven:
Lord of all, to thee we raise
this our hymn of grateful praise.
Folliot S. Pierpoint
