Butternut Squash and Apple Casserole

• 1 whole Small, Butternut Squash , Peeled And Thinly Sliced
• 1 whole Apple, Cored And Thinly Sliced
• 1 whole Small Red Onion, Thinly Sliced
• 13 cups Apple Juice Or Apple Cider
• 2 Tablespoons Grapeseed Or Vegetable Oil
• 2 Tablespoons Maple Syrup
• 1/4 cups Toasted Pecans Or Almonds

1. This butternut squash recipe is really light and flavorful; very little oil is used.
2. The juice of the baked apples will release while baking.
3. If the squash on the top of the casserole begins to dry out, just gently stir the casserole to evenly coat the squash during mid-bake.
4. The natural juices will help the squash cook.
5. 1.
6. Preheat oven to 350 degrees F.
7. 2.
8. Combine squash, apples and onions in a large bowl.
9. 3.
10. In small bowl, whisk together apple cider/juice, oil and syrup.
11. (I also infused some sliced onions in this juice.)
12. Pour half the mixture into the apples and squash, combine well.
13. 4.
14. In a baking dish, pour in the squash and apple combination.
15. Pour the rest of the mixture over the squash, top with almonds.
16. 5.
17. Cover with foil and bake for 45 minutes to 1 hour or until tender.
18. Serves 4-6.

apple, red onion, apple juice, vegetable oil, maple syrup, pecans

Taken from tastykitchen.com/recipes/appetizers-and-snacks/butternut-squash-and-apple-casserole/ (may not work)