This is a dessert that you can feel good about. It is paleo, vegan and gluten-free and therefore could just be replaced for tonight’s dinner and you are winning.

To hasselback something means to make a number of thinly-spaced slices which take on the job of sucking up all of the delicious sauces that will be poured on top, and in this case, it’s an aromatic maple syrup and chai spice hybrid. Holy Hannah.

To successfully hasselback your pears for this recipe, cut them in half and remove the core with your knife. Starting with one half at a time, place slice-side down between two chopsticks (or butter knives if you don’t have them) and use a sharp knife to cut slices all the way across the length of the pear. The chopsticks act as a stopper so that your slices don’t go all the way through the fruit.

The maple chai glaze starts with maple syrup and coconut oil in a small saucepan, whisked together with cinnamon, cardamom, ground ginger, allspice, cloves, nutmeg and some black pepper. Simmer for just a few minutes. You will see it thicken slightly. Turn off heat and finish off with some vanilla and flaky sea salt and then it’s ready for drizzling.

Brush some of the glaze on the pears and pop ’em in the oven to start tenderizing, about 15 minutes. Remove from oven and carefully (they are hot!) use your fingers to separate some of the slices so that you can brush even more glaze onto and into the pears. Bake for another 10-15 minutes until the pears are fork-tender.

Grab some pecans and give them a fine chop. Place them on a baking sheet lined with parchment and pop them in the oven to toast up real quick. Keep watch – you don’t want them to burn! After about 6-7 minutes, pull them out and toss them with a bit of brown sugar and either coconut oil (if you are vegan or paleo), or butter.

To prep for the whip cream, place a metal mixing bowl into the freezer with your wire beaters for at least 15 minutes before making this recipe. Place a can of coconut milk in the fridge overnight or a few days for best results. This allows the full fat “cream” layer to separate from the more transparent “water” layer. We will only be using the cream for this recipe, but don’t throw away that precious coconut water that you find at the bottom of the can! You can blend it into smoothies or use it instead of almond milk in my Power Boosting Smoothie Bowl recipe!

Carefully scoop the cream into the bowl that was in the freezer. With your hand mixer, beat the cream for a minute. You should see it start to thicken. Add your vanilla and maple syrup (or honey) and beat for two more minutes until it resembles regular whip cream. Chill until ready to use.

Assembly time – Place your pear halves on a plate and top with pecans and whip cream. Drizzle with the extra maple chai glaze and thank me later.

Maple Chai Hasselback Pears with Candied Pecans and Coconut Whip Cream

Servings: 2

Prep time: 10 minutes

Cook time: 25 minutes

Ingredients:

• 2 ripe pears (Bosc or Bartlett), halved and cores removed

For the maple chai glaze:

• 1/4 cup pure maple syrup
• 1 tbsp coconut oil
• 1 tsp cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground ginger
• pinch of cloves
• pinch of allspice
• pinch of nutmeg
• fresh black pepper
• 1/2 tsp vanilla
• pinch of flaky sea salt

For the candied pecans:

• 1/3 cup finely chopped pecans
• 1 tsp brown sugar
• 1 tbsp coconut oil, melted (or butter, if not vegan)

For the whip cream:

• one can of full fat coconut milk (I find the brand Aroy-d works well), chilled at least overnight
• one tsp pure vanilla extract
• one tbsp pure maple syrup (or honey, if not vegan)

Instructions:

1. Preheat oven to 375 degrees F. Place a metal bowl and wire beaters into the freezer.
2. Prepare the pears by placing one half at a time, slice-side down, between two chopsticks (or butter knives). Use a sharp knife to cut slices all the way across the length of the pear. The chopsticks act as a stopper so that your slices don’t go all the way through the fruit. Set aside while you prepare the glaze.

For the maple chai glaze:

1. Add maple syrup, coconut oil, cinnamon, cardamom, ginger, cloves, allspice, nutmeg and a few grinds of black pepper to a small saucepan and bring to a simmer over medium heat. Simmer for 4 minutes. It will thicken slightly. Remove from heat.
2. Brush the glaze over the hasselback pears and place pears into the oven to bake for 15 minutes.
3. Remove from oven and use your fingers to separate the slices a little more (careful, it will be hot). Brush over more of the glaze, making sure it seeps into the grooves that you helped separate, and return to oven for another 10-15 minutes, or until fork tender. Remove and let cool for a few minutes.

For the candied pecans:

1. Place the pecans on a small baking sheet lined with parchment paper. Toast in the oven alongside the pears for about 6 minutes or until fragrant. Watch carefully to avoid burning.
2. Remove from oven and add brown sugar and coconut oil (or butter) to the nuts, tossing together. Set aside.

For the coconut whip cream:

1. While the pears are baking, make your whip cream. Remove the can of coconut milk from the fridge. Open carefully and scoop out the solidified cream, placing into the metal bowl that was chilling in the freezer earlier. Do not add the water at the bottom of the can.
2. Beat on medium speed for 1-2 minutes, until it has began to noticeably thicken up.
3. Add vanilla and maple syrup and beat for another 2 minutes on high, until it resembles regular whip cream. Place back in the fridge to stay cold.

Assemble:

Place the baked pears onto a plate. Add candied pecans and coconut whip cream. Drizzle over the remaining maple chai glaze. Dig in!

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So, here’s a true story -once upon a time, I was looking through my fridge and there was some left over pumpkin, a pear that was nearing the end of it’s life and a perfect little squash. Therefore, I naturally decided to make soup. The end.

I know, I know – sounds weird, but trust me, they willingly found each other and are now happily married and ready to spend their lives together as one happy triad. Some things are just meant to be.

WHAT IS DAIRY-FREE BUTTERNUT SQUASH AND PEAR SOUP?

This soup is ALL the creamy and NONE of the dairy. It has everything that a great soup has – aromatics, body and flavour…it is the real deal.

The reason why I love this recipe so much is because everything is roasted beforehand and roasting means caramelization and caramelization means flavour! So cube up that squash, toss it in some EVOO and some spices, pop that bad boy in the oven and let it do it’s magic.

INGREDIENTS FOR DAIRY-FREE BUTTERNUT SQUASH AND PEAR SOUP

I love using simple and healthy ingredients for the majority of my recipes and this soup is no exception. Moreover, ingredients can easily be swapped or subbed for those of your choice, or what is in your fridge. For example, you might choose to use sweet potatoes instead of squash, cream instead of coconut milk or different herbs you have to use up – cooking is flexible!

ROASTING THE INGREDIENTS

Firstly, we are going to cook the vegetables. Since the squash takes longer to cook through, give it about 20-25 minutes to roast up, pull it out and add the rest of the ingredients to the sheet pan, toss with a bit more oil and roast for another 20 until everything is fork-tender. Browned edges are accepted and encouraged.

MAKING THE SOUP

Now it’s time to soupify! Remove the thyme sprigs and dump everything else into a blender with the pumpkin and broth. Add more broth if you prefer a thinner soup.

Blend ‘er until smooth.

While the soup is blending, place a large pot over medium-high heat with some olive oil. When the oil is hot, add a bunch of sage leaves and a sprinkle of sea salt and let crisp up for 1-2 minutes. Remove from pot and place on a paper towel to absorb some of the oil.

Turn the heat to medium-low, transfer the soup to the pot and add the coconut milk. Let simmer until the milk is fully incorporated and warmed through.

GARNISHING DAIRY-FREE BUTTERNUT SQUASH AND PEAR SOUP

Transfer to your favourite bowl and garnish with the crispy sage, flaky sea salt and a few grinds of pepper. I mean…Come on!

OTHER DAIRY-FREE SOUP RECIPES

Easy Creamy Cauliflower Soup (quick and easy)

Roasted Carrot Soup with Ginger (my absolute favourite)

Crockpot Ginger and Turmeric Immune Boosting Soup (come home to a comforting meal)

TOOLS NEEDED FOR THIS RECIPE

Click below to check out what I use to make this Dairy-Free Butternut Squash and Pear Soup!

This post contains affiliate links and I may earn a small commission when purchases are made after clicking the links, at no cost to you. Thank you!

Dairy-Free Butternut Squash and Pear Soup

Servings: 4

Prep time: 10 minutes

Cook time: 55 minutes

Ingredients

• 1 medium-sized butternut squash, cut into one-inch cubes
• Olive oil
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• salt
• pepper
• 1 pear (I used Bartlett), sliced
• 1 small yellow onion, diced
• 3 cloves garlic, smashed
• 3-4 sprigs thyme
• 20 fresh sage leaves, separated
• 1/2 cup pure pumpkin (optional)
• 1 1/2 cups vegetable broth
• 3/4 cup canned coconut milk
• 1/4 cup roasted hazelnuts (optional)*
• A dollop of dairy-free coconut yogurt (optional)

Instructions

1. Preheat oven to 375 degrees.
2. Place squash on a sheet pan and drizzle with one tablespoon of olive oil. Sprinkle over the cinnamon, nutmeg, 1/2 teaspoon of salt, a few grinds of fresh black pepper and toss together with your hands until evenly coated and then roast in oven for 25 minutes.
3. Remove the sheet pan from the oven and add pear, onion, garlic, thyme sprigs and ten sage leaves. Drizzle with a little more olive oil, salt and pepper and toss again. Create a “bed” for the garlic cloves by placing them on top of some of the other vegetables, so they do not burn from the direct heat of the pan. Roast for another 20 minutes, or until everything is fork-tender.
4. Remove from oven and discard thyme sprigs. Add everything to a blender with the pumpkin and broth and blend until smooth. Add in a bit more broth if you like a thinner soup.
5. While the soup is blending, place a large pot over medium-high heat and add one tablespoon of olive oil. When the oil is hot, add the remaining ten sage leaves and a pinch of sea salt. They should begin sizzling immediately. Let them fry for about a minute or so, until nice and crispy. Remove and place on a paper towel to absorb some of the excess oil.
6. Lower the burner to medium-low heat and add the blended soup into the same pot that was used to crisp the sage. Add the coconut milk and simmer for about 5 minutes.
7. Ladle into bowls and garnish with roasted hazelnuts, yogurt and crispy sage!

NOTES

*To roast hazelnuts, place them on a sheet pan and into a 350 degree oven for 8-10 minutes. Once browned lightly, remove and let cool. Rub them between your fingers to remove the skins.

The post Dairy-Free Butternut Squash and Pear Soup appeared first on Never. Not. Eating..