If you’re not reluctant, you’ll love this Pear Butternut Spread, served with goat cheese, a slice of pear, on a crostini.

Pear Butternut Spread

Two things I love about fall time entertaining is the weather, which has been fantastic and warm this week in southern Oregon, and cooking with pears, making a Pear Butternut Spread.

The combination of pears and butternut squash – my or my!

Pear Butternut Spread

This week I created a new recipe that I love, and I’m excited to be sharing it with some fellow bloggers who are coming to my town next week for a blogging event, and they are having diner in my home!

I’m a bit nervous, I must admit, even though I do write about not being reluctant, about being prepared, and the whole “you can do it” spirit here on RE.

Pear Butternut Spread

You can read more about the bloggers who are coming, here, but I’m also very excited to be hosting some pretty awesome foodie friends (and … ahem … a few design bloggers, too!) in my home.

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I’m putting my fears behind me, even though I know my house is not perfect. And I’m putting one foot forward, and I’m just going to do it.

When I think of the power of breaking bread together with people in our lives who bring us so much joy, it’s the least we can do to serve them a meal – of love, comfort, and great food!

Today I’m sharing a recipe I’ll be serving next week for an appetizer, but Sh-h-h-h …  don’t tell my friends!

Pear Butternut Spread

This Pear Butternut Squash is absolutely scrumptious on top of pancakes or waffles, crostini (and goat cheese like I served it), toast, or even a Monte Christo sandwich! Yum!

Here’s the easy part: Just leave the skin of the pears on – NO PEELING! You’re blending it together anyway, and I always like to keep as much fiber in the food as possible.

Do you get nervous when you know company is coming for dinner?

Pear Butternut Spread

Pear Butternut Spread
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Pear Butternut Spread

Serve on pancakes or waffles, crostini (and goat cheese), toast, or even a Monte Christo sandwich!

Ingredients

  • 3 cups butternut, cut in small cubes
  • 3 cups pears, cut in small pieces
  • Sea Salt
  • Olive oil
  • 1/4 cup maple syrup
  • 2 T. brown sugar
  • 2 tsp. cinnamon

Instructions

  • Preheat the oven to 400 degrees. On a baking pan lay out the butternut squash on one side and the pears on the other. Drizzle the olive oil and salt on the squash, and the maple syrup, brown sugar and cinnamon on the pears.
  • Bake for about 25-30 minutes, tossing several times, under tender.
  • Using a food processor, puree the ingredients until smooth. You can also pulse it to make it chunkier.
  • Store in airtight container in the refrigerator.
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

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