Butternut Squash can be roasted, pureed, or made into soups, casseroles, breads and muffins. Many chefs make pies using Butternuts rather than pumpkins. Butternut squash is a good source of fiber, Vitamin C, manganese, magnesium, potassium and Vitamin A. Here’s a simple recipe that we hope you enjoy.

Ingredients

• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 – 4 lbs of butternut squash
• 1 cup of Parmesan or mild Cheddar cheese, grated
• 1 1/2 cups milk or cream
• 1 1/2 teaspoons fresh thyme, chopped

Directions

Preheat oven to 350 degrees. Generously butter a 13-by-9-inch baking dish.

Peel the squash and very carefully (no fingers!) slice it crosswise very thinly. Layer 1/3 of the squash slices, overlapping, in the baking dish. Mix together the salt, pepper and thyme and sprinkle a bit over the squash. Next sprinkle with half of the cheese and then layer the remaining squash slices on top and sprinkle with the remaining spices and cheese.

Pour the cream or milk over the squash. Cover the casserole dish and bake the squash until tender, about 45 minutes.

Recipe from Full Belly Farm.

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