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Ingredients
| onions: 1 (diced) |
| salted butter: 4 Tbl |
| ground cumin: 1 tsp |
| fresh thyme: 1 Tbl (chopped) |
| light brown sugar (packed): 2 Tbl |
| butternut squash: 2 |
| salt |
| black pepper (freshly ground) |
| heavy whipping cream (fluid): 1/2 cup |
Golden Butternut Squash Casserole
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
75 min -
Servings
9 serving(s)
Tags
- Preheat oven to 350°F.
- In a large nonstick skillet, sauté onion in 2 T butter over med-high heat until soft, about 10 to 12 minutes.
- Add the cumin and cook for another minute.
- Using a rubber spatula, scrape the contents of the skillet into a 12 inch baking dish.
- Sprinkle the onions with the thyme and brown sugar.
- Wash off the butternut squash, then cut it open and remove the seeds.
- Cut into manageable chunks and peel with a vegetable peeler.
- Cut into 1 1/2 inch cubes.
- Melt the remaining butter in the same skillet.
- Divide the squash cubes in half and brown them in the butter, turning occasionally.
- Sprinkle the squash with salt and pepper.
- Scrape the cubes and any remaining butter into the baking dish with the onion mixture.
- Pour the cream over the top and bake, uncovered, for 60 minutes, or until squash is meltingly tender.
- Allow to cool for 10 minutes before serving.