Green Apple and Butternut Squash Casserole

By Monica on September 13th, 2007

This week the farmer’s market was big on winter squashes, and they were dirt cheap! At 50 cents per squash, I bought as much as I could carry.

So with my plethora of squash, I decided on a Green Apple & Butternut Squash Casserole, recipe courtesy of Whole Foods. I dragged out ‘Big Mama’, my enormous Calphalon chili pot to saute the squash, celery, and onions.

The recipe is easily veganized by replacing the butter with Earth Balance. I also omitted the mushrooms because I loathe fungus of all forms, used red onion instead of yellow, and walnuts instead of pecans. In hindsight, I would also throw in a handful of raisins right before baking.

Really nice blend of differing flavors, hearty, rustic, and simple. Now I just need to learn a trick to peeling butternut squash. I’m amazed I didn’t lose any flesh trying to peel this sucker with a standard vegetable peeler. And flesh, even mine, ain’t vegan!