Ingredients
- 2 medium acorn squash, halved, seeded and cut into 1″ wedges
- 2 ybsp olive oil or melted butter
- 2 tbsp pure maple syrup
- 1 tsp flaky sea salt, plus more to finish
- 1 tbsp chopped fresh sage (or 1 tsp dried)
- 4 firm pears (Bosc or Anjou), peeled if you like, stems intact (or cut in half for faster poaching)
- 2 cups water
- 2 tbsp Pumpkin Spice Chai
- 1/2 cup pure maple syrup for poaching liquid (or 1/3 cup honey)
- 1/4 cup apple cider or orange juice (optional, adds brightness)
- 1 stick Ceylon Cinnamon Stick
- 4 whole green cardamom pods, lightly crushed (plus 1–2 for drizzle)
- 1 strip orange peel (no pith), optional
- 2 tbsp unsalted butter (to finish glaze, optional)
- 1/4 cup honey (for cardamom-honey drizzle)
- 1/4 cup toasted walnuts or pecans, roughly chopped (optional garnish)
- Crème fraîche or vanilla ice cream (optional, if serving as dessert)
Equipment:
Baking sheet, parchment or foil
Medium saucepan with lid
Small saucepan for honey infusion (or microwave-safe jar)
Skillet or sheet for toasting nuts (optional)
Instructions
- Preheat and prepare squash
Preheat oven to 400°F (205°C). Line a baking sheet with parchment.
Toss squash wedges with olive oil (or melted butter), 2 tbsp maple syrup, 1 tsp flaky salt and the chopped sage. Spread skin-side down.
Roast 30–40 minutes until tender and edges caramelize. Flip once halfway if needed. Roasting time depends on squash size. - Make a strong chai concentrate
Bring 2 cups water to a near boil. Remove from heat and add the Pumpkin Chai, crushed cardamom pods (reserve 1–2 pods for drizzle), cinnamon stick, and orange peel. Steep 8–12 minutes for a concentrated infusion. Strain and reserve the liquid. (Alternatively: steep in the saucepan you’ll use for poaching.) - Poach the pears
In a medium saucepan combine the strained chai concentrate + 1/2 cup maple syrup (or 1/3 cup honey) + 1/4 cup apple cider/orange juice (if using). Bring to a gentle simmer.
Add pears (whole or halved, stem side up) so they sit upright in the liquid. Lower heat to a gentle simmer, cover, and poach 12–20 minutes depending on pear ripeness — until a paring knife meets slight resistance (not mushy). Turn pears once halfway if using halves.
Transfer pears to a plate. Increase heat and reduce the poaching liquid to a glaze (simmer 6–10 minutes) until syrupy. Whisk in 1–2 tbsp butter for sheen and richness. Taste and adjust sweetness. - Make the cardamom‑honey drizzle
Lightly crush 1–2 leftover green cardamom pods. In a small saucepan warm 1/4 cup honey with the crushed cardamom and 1 tbsp of the concentrated chai (or 1 tsp brewed chai concentrate). Heat gently for 2–3 minutes (do not boil) to infuse. Strain out pods and keep warm. (Alternatively: microwave in short bursts in a jar, then strain.) - Toast nuts (optional)
Toast walnuts or pecans in a dry skillet over medium heat 3–4 minutes, stirring, until fragrant. Roughly chop. - Plate and finish
Arrange roasted squash wedges on plates. Place a poached pear (whole or halved) alongside. Spoon the reduced chai glaze over the pears and squash. Drizzle with cardamom‑honey. Sprinkle toasted nuts and a pinch of flaky salt. Add a dollop of crème fraîche or a scoop of vanilla ice cream for dessert service.
Recipe Notes & Tips
Tips & Variations:
- If you prefer savory: omit ice cream and reduce maple in the pears; serve slices of pear and roasted squash with crumbled goat cheese and a drizzle of reduced chai glaze for a warm salad or side.
- Use Maharaja Spicy Chai for a bolder, peppery profile — reduce added cinnamon if you prefer less sweetness.
- To make this vegan: use vegan butter or omit butter in the glaze and serve with coconut yogurt instead of crème fraîche. Use maple syrup instead of honey for drizzle
- Make ahead: roast squash and poach pears earlier in the day. Rewarm gently and make fresh drizzle before serving.
Serving Ideas:
Brunch: serve sliced warm over yogurt and granola
Dessert: pears with ice cream and toasted nuts.
Side: pair with roast pork or roasted root vegetables for a seasonal plate.
