I have found a new way to eat butternut squash and I am so excited because I have a garden with about 25 butternut squash ready to be eaten. This recipe came from Clean Food, the cookbook I mentioned last week (where I adapted my chocolate hazelnut tart). It is so simple and delicious.
The recipe calls for a small butternut squash that needs to be peeled, seeded and sliced. When I make this I use a large squash and cut off the bulb end. I cook the bulb ends separately in a pan because I hate peeling the curves. I think if you have a good vegetable peeler it may be easier, but I use a knife and wish to retain my fingers. I found helpful instructions at Simply Recipes on how to cut and peel a butternut squash (Do NOT cube for this recipe.)
Butternut Squash Casserole
Adapted from Clean Food by Terry Walters
1 small butternut squash, peeled, halved, seeded and thinly sliced
1/4 cup red onion, thinly sliced
1/3 cup apple cider or juice
2 tablespoon canola or vegetable oil
2 tablespoon maple syrup
1/4 cup toasted slivered almonds
Preheat oven to 350 degrees. Combine squash and onion in a 9-x-13 casserole. In small bowl, whisk together apple cider, oil and syrup. Pour over squash, top with almonds, cover with foil and bake 45 minutes or until tender.
Serves 6 (Actually, I eat half the pan so maybe 2-3 servings.)