Butternut squash stars in this satisfying casserole. Topped with homemade croutons, this is a perfect comfort dish.
BUTTERNUT SQUASH CASSEROLE RECIPE (Servings 2-4)
- 1 butternut squash
- 3 tbsp maple syrup
- 1/2 – 1 can Eden Black Beans
- 1/2 leek, chopped
- 1/2 sweet onion, chopped
- Himalayan salt, to taste
- 1/3 loaf sourdough bread
- 1-2 tbsp butter/Earth Balance Buttery Spread
Cut squash into quarters, remove seeds, wrap in foil and bake for 40 minutes/just until soft. Remove the meat of the squash from the skin using a spoon. Mash squash, adding 3 tablespoons of maple syrup and sprinkle of salt.
Sauté chopped onions and leeks in pan for 3 minutes.
Cut bread into little crouton size pieces and toss in melted butter/Earth Balance.
Layer the squash, beans, leeks and onions in a buttered 2 quart glass baking dish.
Place croutons on top.
Bake uncovered for 20 minutes at 350 degrees. Serve piping hot and enjoy!
“One cannot think well, love well, sleep well, if one has not dined well.” ~ Virginia Woolf