Golden Butternut Squash Casserole

INGREDIENTS

1 medium onion, diced
1 tablespoon Smart Balance
1 teaspoon ground cumin
1 tablespoon chopped fresh thyme
1 tablespoon brown sugar
1 medium butternut squash, 16 ounces
1/2 teaspoon salt
Freshly ground black pepper to taste

DIRECTIONS

Preheat oven to 350 degrees F. In a large nonstick skillet, sauté the onion in a tablespoon of Smart Balance over medium-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-inch cubes. Sprinkle the squash with salt and pepper. Put the cubes into the baking dish and gently mix with the onion mixture.

Bake covered for 60 minutes, or until the squash is tender. Allow to cool for 10 minutes before serving.


Yield: 4 servings