Butternut squash baked with tomatoes and cheese
feeds six, comes from the Hollyhocks and Radishes cookbook:
2 pounds butternut squash
2 tablespoons butter
2 tablespoons oil
salt and pepper to taste
8-10 green peppers, sliced
4 tomatoes, peeled, seeded, and chopped (I would just use canned)
1/2 teaspoon thyme
1 cup grated sharp cheddar cheese
Preheat your oven to 325 (actually, I almost never preheat)
Peel squash, cut in half, scrape out seeds and strings (I use a grapefruit spoon for this job- the serrated tip is very helpful. Slice the squash into bite sized chunks.
Saute them in butter and oil until lightly browned, season to taste, then move them to a buttered baking dish (not too deep). Saute the onions in the same skillet, season again, spoon them over the squash.
If you are using raw tomatoes, you have to go through the nonsense of peeling them, seeding them, chopping them, and cooking them until soft and the liquid is partially evaporated.
OR you can just open a can and pour it over the onions and squash.
Top with cheese if you are using cheese. Many people who have dairy allergies can tolerate raw organic cheese made from cows fed on grasses rather than grains. That is not a frugal solution, but it is a delicious and healthy one.
Bake this for half an hour, then increase the heat to 425 and bake another few minutes, just to brown the cheese.
Easier variation: toss the chopped squash and onion in oil, season to taste, put in a shallow jelly roll pan in as single layer and roast. When the squash is nearly done, top with tomatoes and cheese and bake until squash is done, cheese is browning, and all is heated through.