Maple Butternut Squash & Apple Casserole

By vdub

Ingredients

• 1.5 pounds butternut squash, washed, peeled, chopped into 1” cubes
• 3 tbsp Earth Balance
• 1 tsp curry powder (I used Arvinda’s Garam masala)
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 3/4 tsp sea salt
• 3 small apples, cored and chopped into cubes
• 3.5-4 tbsp pure maple syrup
• 1 tbsp apple cider vinegar
• 2-3 cups cooked Brown basmati rice
• 3-4 tbsp pumpkin seeds
• 1 tbsp Sucanat or brown sugar, optional
• Read more: http://ohsheglows.com/2010/09/24/maple-butternut-squash-apple-casserole/#ixzz2s5dxt6Gv

Details

Servings 1
Adapted from ohsheglows.com

Preparation

Step 1

Preheat oven to 375F. Wash squash and place in microwave on high for 3 minutes to soften. In a medium sized pot, cook the brown rice. While the rice is cooking, peel and chop approx. 1.5 pounds of butternut squash. Place into a large bowl. Add in pumpkin seeds and stir again. In a small bowl mix the melted Earth Balance, curry powder, cinnamon, nutmeg, sea salt, and 1 tbsp of pure maple syrup. Add sauce to butternut squash in the large bowl. Mix well. Pour into a large casserole dish and cover with tin foil. Bake in the oven for 20 minutes at 375F. While baking, core and chop apples. In a small bowl mix 2 tbsp of maple syrup and 1 tbsp of apple cider vinegar. Add chopped apples and mix well. After 20 minutes, remove squash from oven and scoop on the apple mixture. Stir in the cooked brown rice. Cover with tin foil and bake another 10 minutes. Uncover the dish, stir the mixture, and sprinkle with Sucanat or brown sugar. Place into oven for another 30 minutes uncovered, stirring every 10 minutes until squash is fully cooked. Just before serving, drizzle with another tbsp of maple syrup and a sprinkle of cinnamon. Adjust seasonings if necessary and enjoy!