- 3 whole acorn squash
- 4 whole ripe pears
- 1 tablespoon olive oil
- 1/4 cup brown sugar
Preheat oven to 400 degrees. With a sharp knife, remove the stem end of the acorn squash. Stand the squash upright on the now flat end and cut the squash in half. Remove seeds from both halves. Lay half squash on the flat side and cut slices, approximately ¼ to ½ inch in thickness.
Halve pears and remove core and stem. Place pear, flat side down, and make approximately ¼ inch slices.
Toss squash with 1 tablespoon of olive oil. Place sliced squash, in a single layer on cooking sheet, sprayed with nonstick spray. Roast squash for approximately 15 minutes in oven until slightly soft and browned. Add pears and continue to roast another 5 to 10 minutes until pears are slightly soft. Remove from oven and toss with brown sugar.