Description
From organic style magazine good instead of sweet potatoes or yams.
Ingredients
- Onion
- Butter
- Ground Cumin
- Fresh Thyme
- Brown Sugar
- Butternut Squash
- Salt & Freshly Ground Black Pepper
- Heavy Cream
Instructions
- Preheat oven to 350f
- In a large nonstick skillet, saut onion in 2 t butter over med-high heat until soft, about 10 to 12 minutes
- Add the cumin and cook for another minute
- Using a rubber spatula, scrape the contents of the skillet into a 12 inch baking dish
- Sprinkle the onions with the thyme and brown sugar
- Wash off the butternut squash, then cut it open and remove the seeds
- Cut into manageable chunks and peel with a vegetable peeler
- Cut into 1 1 / 2 inch cubes
- Melt the remaining butter in the same skillet
- Divide the squash cubes in half and brown them in the butter, turning occasionally
- Sprinkle the squash with salt and pepper
- Scrape the cubes and any remaining butter into the baking dish with the onion mixture
- Pour the cream over the top and bake, uncovered, for 60 minutes, or until squash is meltingly tender
- Allow to cool for 10 minutes before serving