Here is my Greek Bread Salad using local seasonal Fall vegetables. If you cannot find Butterscotch pears you can substitute any pears in your area. The brown Bosc pear is a good substitute. Have fun with this recipe, you can also add any greens you like.
On a parchment lined sheet tray, spread out the butternut squash and toss with the olive oil, oregano, salt and pepper.
Bake in a 350 degree oven until tender, but not mushy, about 30 minutes.
Cut the bread into cubes, and place on a sheet tray. Sprinkle with olive oil,salt and pepper. Bake in a 400 degree oven until crispy, but soft inside. Cool.
Once the squash and bread is cooled, combine them in a large bowl.
Add the pomegranate seeds, walnuts, olives, and Greek Herbal dressing (below) and fold in gently.
Adjust for seasonings. Sprinkle with dressing.