Prep: 25 min, Bake: 60 min
Oven: 350, Makes: 6 servings
1½ lbs butternut, buttercup, or banana squash***
1 large onion, sliced & separated into rings (1 cup)
1 TBS butter
1 med pear, peeled and thinly sliced (1 cup)***
Sprinkle of salt
3 TBS fine dry bread crumbs***
3 slices bacon, crisp-cooked, drained, and crumbled
2 TBS chopped walnuts***
1 TBS grated Romano or Parmesan cheese***
1 TBS melted butter
2 TBS snipped fresh parsley (opt)***
– Any type of squash will work, but you may have to adjust cooking time
– 1 pear may not make a full cup, but don’t worry it will be enough
– For the crumble topping use almond flour instead of bread crumbs and
skip the cheese (although, it is very minimal and makes it tasty!)
– I always use dried because that is usually what I have (but only a sprinkle)
1. Peel squash; slice crosswise into ½ -inch slices. (If using butternut squash, first cut the squash in half lengthwise.) Remove and discard seeds. Set squash aside.
2. Cook onion rings in the 1 TBS hot butter for 5-10 minutes or until tender.
3. Arrange half of the squash slices in the bottom of an 8x8x2 –inch baking dish. Top with half of the pear slices. Repeat layers. Sprinkle lightly with salt. Cover with the cooked onions. Bake, covered, in a 350 oven about 45 min or until nearly tender.
4. Meanwhile, in a small bowl, combine bread crumbs, bacon, walnuts, cheese, and the 1 TBS melted butter; sprinkle over vegetables. Bake, uncovered, about 15 minutes more or until tender. If desired, sprinkle with parsley.