Rosemary Butternut Squash
In the past preserving food, having it through the fall, winter and early spring was really at the top of mind. Choosing vegetables like winter squash that have staying power in that they will last through the winter was one way of preserving food. One of the reasons these squash last so long is that they are tough. They have a nice thick skin on them which allows you to store them in a cool dark place and keep them there for a very long time.
Learn how to grow the ingredients in this recipe on BonniePlants.com
Peel, de-seed and slice the squash into 1/2-inch thick disks. Slice the onions thin. Peel, core and slice the apples.
Cover the bottom of a 9" x 13" baking dish with half of the squash. Add a layer of onions and then apples. Top off with the remaining squash.
In a mixing bowl whisk together the olive oil, apple liqueur, garlic, rosemary, pepper and salt. Drizzle over the top of the squash, onions and apples. Cover the dish with foil and bake in a preheated 350° degree oven for 30 minutes. Remove the foil and bake for another 15 minutes.
Time to prepare: 1 hour, 10 minutes.
This recipe is vegetarian.