Butternut Squash Pear Saute - Oryana

Ingredients

• 3 tablespoons olive oil
• 1 large yellow onion, diced
• 1 tablespoon garlic, minced
• 1 1/2 pounds butternut squash, peeled, seeded, cut into 1-inch cubes
• 1/3 cup chicken or vegetable stock
• 1/4 cup white wine
• 2 Anjou pears, peeled, cored, and cut into 1-inch cubes (about 2 cups)
• 1 teaspoon, minced fresh sage or 1/2 teaspoon dried sage
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/4 cup chopped pecans
• 4 oz fresh goat cheese, crumbled