Warm, garlicky & cheesy… a great way to eat winter squash! You can use your choice of squash: we tend to have an abundance of butternut. Serves 6-8 side dishes
- 1 lrg (3lbs) winter squash peeled, seeded, cut into 3/4 inch pieces
- 1 T olive oil
- 2 cloves garlic
- 1 onion chopped
- 1 c stock or equivalent
- 1 T sage chopped
- 1 c cheese something local!
Place squash pieces in a pot, cover with water and bring to a boil. Cook for 2 minutes, and then drain water. In a sauté pan, heat the olive oil, and sauté the onions and garlic for two minutes. Mix in drained squash. Stir in chopped sage. Remove from heat and season with salt and pepper.
Pour half the stock into a 9x12 casserole dish. Alternate a layer of squash mixture and then a layer of cheese. Repeat process and end with a cheese layer on top. Season to taste and top the casserole with the remaining stock. Bake for 30 minutes at 350 degrees, or until squash is fork tender and cheese is bubbly and brown.