Get cozy with the combination of cinnamon, pears, and pecans – versatile ingredients ideal for any meal.
- 4-6 links of your favorite specialty sausage
- 1⁄4 cup chopped pecan pieces
- 1 pear per person, peeled and diced small
- 1 Kabocha squash per person
- 1⁄2 cup brown sugar
- 4 oz whole unsalted butter
- 3⁄4 cup heavy cream
- 1⁄2 teaspoon cinnamon
- 1 pound brussels sprouts, cleaned, blanched, and shocked in ice water
- 2 strips of bacon per person, cut crosswise 1⁄4” strips
- Cut the Kabocha squash in half and deseed. Arrange on a cookie sheet, cut side up. Spread butter and brown sugar onto cut side.
- Roast 45-60 minutes at 350 degrees. Cool slightly and remove flesh out of the squash’s skin.
- Puree squash, hot cream, and cinnamon in a high speed blender or food processor until smooth. Set aside and keep warm.
- Cook bacon in a medium sauté pan. Set cooked bacon aside on a paper towel and discard bacon fat. Do not wipe out the pan; keep the residual fat to cook the brussels sprouts in.
- Sauté the brussels sprouts in the same hot pan until golden brown. Add bacon back in and pears. Continue cooking 2-3 minutes until pears are just soft. Season with salt and pepper to taste.
- Cook sausage according to specifications.
- Toast pecans for 10-12 minutes at 350 degrees until a deep golden brown.
- Arrange squash puree on a serving platter or individual plates. Add brussels sprouts, bacon, and pears on the puree. Top with sausage, and garnish with pecan pieces.
Recipe by Chef Brian Pekarcik, owner of Spoon.
Photography by Cayla Zahoran | Styling by Allie Wist