1 butternut squash, peeled and cut into ½ inch chunks (approx. 4 cups total)
2 medium onions (approx. 1 cup), chopped and cooked 1 minute in 1 Tbs. oil
4 large firm apples (approx. 2 cups), sliced
¾ cup cider or apple juice
Steam the squash in a steamer basket 5-6 minutes or until partially cooked. Spread 2 cups squash in the bottom of a buttered 2 quart casserole, top with half the chopped onions and half the chopped apples, then repeat the layers. Pour the cider or juice over the top and bake at 350 degrees for 30-40 minutes, or until done. If you like, add 1 cup whole wheat bread crumbs mixed with 1 teaspoon of toasted sesame seeds as a topping before you bake the casserole. This gives a crunchy top to the dish.
From Take the Apple by Joan and Charles Pratt
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