What's Happening at KAUNE'S . . .
Preheat oven to 425 degrees F. Cut pears in half lengthwise. Cut into 1/2-inch wedges and remove the seeds using a paring knife. Toss in 1 Tablespoon oil and spread out on a parchment paper or foil lined, rimmed baking sheet. Cut the squash in half lengthwise. Remove seeds with a spoon and discard. Cut squash into 1/2-inch slices. Toss in 1 Tablespoon oil. Season with salt and pepper. Spread out on a parchment paper or foil lined baking sheet. Make sure the pans are not overcrowded. Bake pears and squash about 25-30 minutes or until slightly tender and golden brown, turnover half way through cook time. Set aside to cool. Reduce heat to 350 degrees F. Spread pecans out on a baking sheet. Bake at 350 degrees F for 5-8 minutes or until aromatic and golden brown. Place salad greens in a salad bowl. Top with pears, squash, pecans, cranberries and blue cheese. Toss with enough salad dressing to lightly coat the salad greens and serve immediately.
Serves 4 - 6
RECIPE & PHOTO FROM: Stonewall Kitchen
Broccoli Cheddar Soup
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