Butternut Squash Casserole

Butternut Squash Casserole, Rice, and Salmon

Butternut Squash Casserole, Rice, and Salmon

Every once in a while I get all squashy and buy multiple butternut squashes with no particular plan. Since squash lasts so long, sometimes I forget I have it. Then I realize it’s sitting there, waiting patiently for me and get to using it. This is one of those times. Last week you saw my tasty recipe for Butternut Tomato Soup and this week I bring you an old Vegetarian Times gem for Butternut Squash Casserole. I’ve marked this as “quick and easy” because of the small amount of ingredients and relatively short time it takes to put this together. There appear to be only 2 difficult steps in this recipe: preparing the butternut squash and waiting the 40 minutes for the casserole to bake.

Butternut Squash Casserole
1 small butternut squash, peeled, seeded and thinly sliced
1 red onion, thinly sliced
1/3 cup apple juice
2 tablespoons butter, melted
2 tablespoons honey
1/4 cup toasted slivered almonds

1. Preheat the oven to 350F.
2. Combine the squash and onion in a 2-quart baking dish.
3. In a small bowl, blend the apple juice, butter, and honey.
4. Pour this mixture over top of the squash and onion and sprinkle with the almonds.
5. Cover and bake till tender, about 40 minutes.

Butternut Squash Casserole

Butternut Squash Casserole

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