| BUTTERNUT SQUASH CASSEROLE |
Adapted from One United Harvest
1 Butternut squash
2 garlic cloves
1 onion, chopped (or leeks, cleaned well and chopped)
1 tbsp. olive oil
1/2 cup whole-wheat bread crumbs
1/4 tsp. each of ground pepper and salt
3 tbsp. grated Parmesan cheese
Cut squash in half lengthwise and remove seeds. On a rimmed cookie
sheet, lined with aluminum foil, place squash with the rind facing up.
Bake at 350 degrees for 45 to 60 minutes or until very soft. Let cool for
5 minutes and scoop out the insides, being careful not to scoop the
outer skin. Place the squash in a casserole dish. Saute garlic and onion
in the olive oil, and mix into the squash. Stir in bread crumbs, pepper
and salt. Sprinkle cheese on top and cover the dish with foil or a lid.
Bake at 350 degrees for 10 minutes (or longer if ingredients have
cooled). Serves 6 as a side dish.
1 Butternut squash
2 garlic cloves
1 onion, chopped (or leeks, cleaned well and chopped)
1 tbsp. olive oil
1/2 cup whole-wheat bread crumbs
1/4 tsp. each of ground pepper and salt
3 tbsp. grated Parmesan cheese
Cut squash in half lengthwise and remove seeds. On a rimmed cookie
sheet, lined with aluminum foil, place squash with the rind facing up.
Bake at 350 degrees for 45 to 60 minutes or until very soft. Let cool for
5 minutes and scoop out the insides, being careful not to scoop the
outer skin. Place the squash in a casserole dish. Saute garlic and onion
in the olive oil, and mix into the squash. Stir in bread crumbs, pepper
and salt. Sprinkle cheese on top and cover the dish with foil or a lid.
Bake at 350 degrees for 10 minutes (or longer if ingredients have
cooled). Serves 6 as a side dish.
