Pages

Vegan Butternut Squash Casserole

My sister grew a very successful crop of butternut squash this summer.  Lucky for me, she gave me a couple this week with a promise of more to come the following week.

Today, I made a squash casserole as a side dish for lunch.  I have to admit, it smelled like Thanksliving Day in my kitchen with the pretty orange color of the chopped squash, the warming smell of cinnamon, and the mesmerizing smell of onion and garlic.

Ingredients:

2 medium organic squash, skin removed, and chopped into 1" pieces.
4 T organic extra virgin olive oil
1 small organic onion, diced
1 cup organic applesauce
1 t organic cinnamon 
1/2 t sea salt
1/2 t pepper
3 T organic maple syrup

Method:

Line a large baking sheet with unbleached parchment paper; set-aside.

Pre-heat oven to 400 degrees.

Cube squash and place in a large bowl.  Coat squash with 2 T extra virgin olive oil
and season with salt and pepper.

Spread squash onto the baking sheet and roast for 45 minutes.

While the squash is roasting, heat 2 T extra virgin olive oil in a medium pot and add onions.  Cook onions until they are tender and slightly brown, stir in applesauce and cinnamon.  Cook over medium heat for 3 minutes.  Remove from heat and set-aside until squash is done.

When squash is finished, add to the onion and applesauce mixture.  Stir in the maple syrup and gently mash, chunks of squash should remain.

Transfer to a casserole dish with a lid and bake in a 375 degree oven for 20 minutes.

Serve warm.


No comments:

Post a Comment

copyright © 2014. all rights reserved. designed by kristadelisle.com

grid layout coding by helpblogger.com