Roasted Butternut Squash with Pears and Pecans – Fustini's Oils & Vinegars

Ingredients

• 1 large butternut squash, peeled, de-seeded and cut into two-inch chunks
• 4 medium-size shallots, peeled and cut into big pieces
• 4-6 garlic cloves, peeled and left whole
• 2 Anjou or Bosc pears, seeded, ¼ inch slice, skin left on
• 1 cup pecans
• ¼ cup Fustini's Medium SELECT olive oil
• 1 bunch of fresh sage, finely chopped
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons Fustini's Cranberry Pear vinegar
• 1 teaspoon smoked paprika