What’s sweet, juicy and low in calories? Pears! This award-winning recipe from Chef Craig Richards of La Tavola Trattoria in Virginia Highlands was named one of the seven best original pear ­recipes in the country by the Pear Bureau Northwest. Can’t get enough of this fabulous fruit? Check out www.pearpanache.com for more delicious dishes.

Pear and Squash Bruschetta

1 butternut squash (1 to 1 ½ pounds)
2 yellow onions, coarsely chopped (one pound)
2 medium carrots, coarsely chopped
1 tablespoon extra virgin olive oil
1 tablespoon butter
4 sage leaves
3 ripe pears, cored and cut into half-inch cubes
½ pound loaf sourdough bread
¼ pound smoked ricotta or smoked mozzarella cheese
Pumpkin seed oil or extra virgin olive oil

Peel squash, then combine squash peelings, onion and carrots in a large saucepan and add water to cover. Bring to a boil and simmer for 45 minutes or until liquid is ­flavorful, adding additional water to keep about 3 cups of liquid in pan. Strain; reserve liquid and discard solids.

Scrape seeds from squash and discard. Cut squash into ½-inch cubes. Heat olive oil and butter in a large shallow pan. Add sage and fry for 30 seconds or until crisp and fragrant. Remove sage with a slotted spoon; drain on paper towel and reserve for garnish. Add squash and pears to the pan and cook over medium heat, stirring frequently until just starting to brown. Add 1 cup of the squash stock and cook until reduced. Repeat, using about 3 cups of stock. Pears and squash should be soft but still hold shape. ­Season with salt and pepper.

Meanwhile, slice bread into ½-inch slices. Toast in the oven at 350º until golden brown (about 10 minutes). Spoon about ¼ cup of warm pear-squash mixture onto each slice of bruschetta. Using a vegetable peeler, make ribbons of cheese and place on top of each. Drizzle with pumpkin seed or olive oil, if desired. Garnish servings with fried sage.
Makes 12 to 14 pieces.

Photo Courtesy of USA Pears | Pear Bureau Northwest

Wanna have some fun? Pair your Pear Bruschetta with this festive cocktail; ­recipe courtesy of BrickTops.

Prickly Pear Margarita

*2 ounces prickly pear infused Hornitos
Tequila, which is created by mixing 4
one-liter bottles Hornitos Tequila with
3 peeled prickly pears, halved
1 ounce Cointreau
4 ounces Margarita mix
1 cup of ice
1 lime wedge (1/6)

*Infused tequila must be prepared 2 to 3 days in advance.

To make the prickly pear infusion, peel prickly pears and place in a 6-quart ­storage container, then add four 1-liter bottles of Hornitos Tequila. Place an air-tight lid on the container, label the date and refrigerate for 2 to 3 days. Strain infused tequila into a large container through a chinois. Crush the prickly pears to extract all the juice. Stir the infused tequila before proceeding. Place the infused tequila, Cointreau, margarita mix and ice in a shaker and cover. Shake contents vigorously for 30 to 45 seconds so as to create ice crystals. Strain into a frozen 10-ounce martini glass with ½ cup of ice. Garnish with a lime wedge.

Photo Courtesy of the Reynold’s Group