- 2 to 3 tablespoons extra virgin olive oil
- 2 cups shallots thinly sliced
- 1 3-4 pound butternut squash peeled and cubed
- 2 Granny Smith apples peeled, cored, cut into chunks, optional*
- 2-4 cups cooked beans Cannelini, Kidney, etc.
- 2 tablespoons fresh sage leaves thinly sliced
- 1 tablespoon poultry seasoning
- 1 1/2 to 2 teaspoons Herbamare or sea salt
- 2 cups vegetable stock
- 3 tablespoons arrowroot powder
- freshly ground black pepper to taste
- Preheat oven to 350 degrees F.
- Heat a large skillet oven medium heat. Add olive oil then shallots and saute for a few minutes until they soften and begin to change color.
- Remove shallots and oil and place into a large bowl. Add squash, apples, beans, sage, poultry seasoning, and Herbamare to the bowl and toss together well.
- In a separate bowl or glass measuring cup, whisk together the stock and arrowroot powder.
- Transfer the squash mixture into a large casserole dish (preferably one with a cover) and pour stock mixture over it. Season with freshly ground black pepper and a few drizzles of olive oil.
- Place in oven and bake for about 45 to 55 minutes, covered. Then remove the cover and bake for an additional 20 to 25 minutes or until squash is tender. Don't cook the casserole too long uncovered or the beans will begin to dry out.
*If you do decide to omit the apples, you will need to lessen the arrowroot to 2 tablespoons and lessen the salt a little.
Recipe from http://www.nourishingmeals.com/2009/11/butternut-squash-casserole-with-sage.html, retrieved Nov. 2010.