The squash and pears are appealing and pleasant to the palate. Recipe serves 6 people; double for up to 12.
1 1/2 pounds butternut squash, cut crosswise, seeds removed
1 large onion, sliced and separated into rings
1 Tablespoon extra virgin olive oil
1 large pear, peeled and thinly sliced
3 Tablespoons whole wheat bread crumbs
3 Tablespoons chopped walnuts
1 Tablespoon Romano cheese, grated
1 Tablespoon extra virgin olive oil
2 Tablespoons fresh parsley, snipped
No-cholesterol cooking spray
Lite salt
1. Slice squash into 1/2-inch slices. Peel. Set aside.
2. Cook onion rings in 1 Tablespoon olive oil until tender.
3. For 6 servings, use a 8x8x2-inch baking dish, sprayed with cooking spray.
4. Arrange half of squash slices in the bottom of dish.
5. Top with half the pear slices.
6. Repeat layers, then sprinkle lightly with salt.
7. Cover with the cooked onions.
8. Cover dish with foil. Bake at 350 degrees for 35-40 minutes, or until slightly tender.
9. While squash is baking, use a small bowl to combine the bread crumbs, walnuts, Romano cheese and 1 Tablespoon olive oil.
10. (Reserve foil for later to store leftovers in fridge.)
11. Sprinkle bread crumb mixture over vegetables and bake, uncovered for 15 minutes or until tender.
12. Sprinkle with parsley.
Enjoy! Linda
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