Butternut Squash and Apple Casserole

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   This butternut squash recipe is really light and flavorful; very little oil is used.

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   The juice of the baked apples will release while baking.

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   If the squash on the top of the casserole begins to dry out, just gently stir the casserole to evenly coat the squash during mid-bake.

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   The natural juices will help the squash cook.

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   1.

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   Preheat oven to 350 degrees F.

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   2.

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   Combine squash, apples and onions in a large bowl.

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   3.

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    In small bowl, whisk together apple cider/juice, oil and syrup.

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    (I also infused some sliced onions in this juice.)

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    Pour half the mixture into the apples and squash, combine well.

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    4.

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    In a baking dish, pour in the squash and apple combination.

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    Pour the rest of the mixture over the squash, top with almonds.

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    5.

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    Cover with foil and bake for 45 minutes to 1 hour or until tender.

* Per serving · 4 servings · Values may vary.