Okay. So I know that last week I made it clear that I don't bake. I don't do casseroles, nor cookies. And then I posted a cookie recipe. That rocked my world.
Now I'm posting about another baked dish. A casserole none the less.
I know I know. I have no idea what's gotten into me....except a need to bake. Well, I'm rolling with it because the dishes created are sooo deelish. Oatmeal cookies? And now a butternut squash (my favorite) casserole?
I blame the rainy, grey weather as driving my desire to use the lower part of that large, black thing that sits in a corner in my kitchen. And as someone who likes to be efficient with what she does, I suppose this is good that I'm now using my oven more.
As I mentioned in last week's post, I'm totally biased to recipes that are easy and have ingredients that I have handy. Now that it's fall and I try to have squash handy, I was good to go with this recipe. A short ingredient list, including butternut squash and maple syrup?
Done and done.
And now that I'm trying to get back into the habit of cooking once and eating 2-3x, this recipe hits the nail on the head. We've already gotten 4+ meals out of it. Love it! Thank you Oh She Glows for the recipe.
Maple Butternut Squash and Apple Casserole Ingredients 1.5 pounds butternut squash, washed, peeled, chopped into 1” cubes 3 tbsp Earth Balane 1 tsp curry powder 1 tsp cinnamon 1/4 tsp nutmeg 3/4 tsp sea salt 3 small apples, cored and chopped into cubes 3.5-4 tbsp pure maple syrup 1 tbsp apple cider vinegar 2-3 cups cooked Brown rice 3-4 tbsp pumpkin seeds 1 tbsp brown sugar, optional
Directions Preheat oven to 375F. Wash squash and place in microwave on high for 3 minutes to soften. In a medium sized pot, cook the brown rice.
Peel and chop approx. butternut squash. Place into a large bowl. Add in pumpkin seeds and stir.
In a small bowl mix the melted Earth Balance, curry powder, cinnamon, nutmeg, sea salt, and 1 tbsp of pure maple syrup.
Add sauce to butternut squash in the large bowl. Mix well. Pour into a large casserole dish and cover with tin foil. Bake in the oven for 20 minutes at 375F.
While baking, core and chop apples. In a small bowl mix 2 tbsp of maple syrup and 1 tbsp of apple cider vinegar. Add chopped apples and mix well.
After 20 minutes, remove squash from oven and scoop on the apple mixture. Stir in the cooked brown rice. Cover with tin foil and bake another 10 minutes. Uncover the dish, stir the mixture, and sprinkle with brown sugar. Place into oven for another 30 minutes uncovered, stirring every 10 minutes until squash is fully cooked. Just before serving, drizzle with another tbsp of maple syrup and a sprinkle of cinnamon. Adjust seasonings if necessary and enjoy!