This dish goes great as a side with chicken or turkey. Butternut squash is high in fibre and low in fat and has lots of vitamins A, C and B1. This recipe serves about 4 people. It can easily be doubled.
Ingredients:
1 tsp olive oil
1 sweet vidalia onion, chopped
1/2 red sweet pepper, chopped
1/2 large butternut squash, roasted (see instructions for roasting in recipe for butternut squash soup)
3/4 cup baby carrots, boiled & drained
1 tsp freshly ground black pepper
1/4 cup vegetable or chicken broth
1 tbsp brown sugar
1 tsp garlic powder
1/3 cup chopped walnuts
Directions:
1) Preheat oven to 400F. Lightly oil a small 6"x6" corning ware or baking dish. Saute onion and sweet pepper in a small, lightly oiled skillet, until soft. Add garlic and saute another minute.
2) In a medium bowl, combine all ingredients except walnuts. Mash squash & carrots lightly. Stir in walnuts. Scoop into baking dish and flatten a bit, then run a fork along the top to even out.
3) Bake, covered, for about 20 minutes. Remove cover and bake another 10 minutes.
