Roasted Acorn Squash And Braised Pears

• 2 small acorn squash; peeled, halved, seeded, and cut into 1/2"pieces
• 3 Tbsp clarified butter, melted, plus 3 Tbsp unsalted butter
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/3 cup small-diced red onion or shallot
• 1/4 tsp freshly ground pepper
• 2 pears, cut into 1/2" pieces (about 2 cups)
• 1/2 cup chicken or vegetable broth
• 1 tsp chopped fresh rosemary

1. Preheat oven to 450°F. Line small baking sheet with parchment paper. In medium bowl, toss squash with clarified butter, cinnamon, nutmeg, and 1/4 tsp salt. Transfer squash to prepared baking sheet and roast for 15 minutes, or until golden and fork-tender. Remove from oven and set aside at least 5 minutes.

2. Meanwhile, in small saucepan, heat 2 Tbsp butter over medium-high heat. Add onions, 1/4 tsp salt, and pepper and cook until onions are soft, about 2 minutes. Add pears and chicken broth and bring to simmer. Cook for 5 minutes or until barely tender. Stir in remaining 1 Tbsp butter. Remove from heat. (You don't want to cook pears too long; you want them to retain their shape.)

3. In medium mixing bowl, combine roasted squash, rosemary, and braised pears with their cooking liquid. Toss gently to combine. Serve warm.