Butternut Squash Casserole

Prep time: 30 Minutes

Yields: 4 Servings

Ingredients:

Butternut Squash

• 1 Tablespoon olive oil
• 2 Large shallots or 1 medium onion, peeled and thinly sliced
• 2 Pounds butternut squash or sweet potatoes, peeled and cut into 3/4 inch cubes (about 4 cups)
• 1/3 Cup of water
• 2 Tablespoons balsamic vinegar
• 1/4 Teaspoon salt
• Black pepper to taste

Preparation:

1. Heat the oil in a deep frying pan or Dutch oven over medium-high heat.  Cook the shallots until golden.  Add the squash pieces and cook, stirring, until they brown a little at the edges.
2. Add water, balsamic vinegar, salt and pepper.  Cover with the lid slightly ajar and reduce the heat to low.  Cook until the squash is tender, about 15 minutes.

Options:  Sprinkle the casserole with toasted pine nuts or almonds before serving.

Nutritional Info per serving:

Calories – 110
Fat – 4 grams
Saturated Fat – 1 gram
Protein – 2 grams
Carbohydrates – 20 grams
Fiber – 5 grams
Sodium – 244 milligrams
Calcium – 75 milligrams

Update

I made my way through the recipie and it turned out great.  I made a few modifications, though.  I used way more sweet potatoes than squash…kinda defeats the purpose of nameing the recipe after the squash but oh well.  I also subsituted a very nice Sauvignon Blanc for the water in the recipe.  The wine added a nice flavor to the dish.  Lately I’ve been all about substituing wine or stock whenever water is called for.  Oh, I also cut out the balsamic vinegar since my cupboard was bare of that at the moment.  I suppose that would have been cause for adding more wine!

Anyway, the dish turned out nicely and paired wonderfully with a side of broccoli and a perfectly grilled lamb shoulder.  I’ll be looking forward to cooking this dish again.  Check out the pictures below for more details!