1 large yellow onion, diced
1 tbsp minced garlic
1 ½ pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
1⁄3 cup chicken stock
¼ cup white wine (or, just additional chicken stock)
1½ tbsp fresh sage, minced
¼ tsp ground nutmeg
Salt and pepper to taste
¼ cup chopped pecans
4 oz fresh goat cheese, crumbled
In an extra-large skillet, heat the oil over medium-high heat. Sauté the onions and garlic for a few minutes until soft.
Add squash and chicken stock and simmer, stirring occasionally, about 10-12 minutes until the squash is just tender.
Add pears, white wine, nutmeg and sage, and cook for another 4-5 minutes until the pears are just tender and most of the liquid is absorbed.
Season well with salt and pepper; garnish with pecans and goat cheese.
Makes 6 servings.