For Friday’s squash soup, I roasted pears with garlic.  Once out of the oven, they smelled heavenly and proved far too tempting.  I popped one in my mouth and knew bliss.  With my husband’s encouragement, I made up a batch as dessert for our Saturday guests.  The pears are red anjou from Tom’s Market and the garlic Inchelium Red from Peach Mountain.  The roasted pears were magnificent paired with Bucheron, a cheese I scored at the Winds Wine Cellar.