Butternut Squash, Apple, Green Onion, and Mushroom Casserole
Ingredients:
5 slices of old sourdough bread
2 Tbsp butter, melted
1 tspn oregano
1 tspn basil
1 tspn thyme
1 medium butternut squash, peeled, seeded, and chopped
2 fuji apples, peeled and chopped
1 stalk of green onion, chopped
1 stalk of celery, chopped
1 pint of mushrooms, chopped
2 Tbsp olive oil
salt
pepper
Instructions:
On a baking tray, lay out the pieces of sourdough bread and gently butter each side. Broil the bread in the oven for 5 minutes until it becomes extra hard. Break apart the bread, add to your food processor with oregano, basil, and thyme. Blend until it becomes breadcrumbs.
Keep the oven preheated at 400 degrees F. Start prepping your vegetables, it’s going to take some time. Once everything is chopped, heat 2 Tbsp of olive oil over medium high heat in a large skillet (I used a wok). Add the butternut squash first and let it cook for 10 minutes. After 10 minutes, add the apples, green onion, celery, and mushrooms. Season with salt and pepper. Let everything sweat for another 5-10 minutes. Lightly prep a baking dish with olive oil spray. Add your skillet contents and finish by sprinkling breadcrumbs on top. Bake for 15 minutes until golden brown.
Optional: Toss this with dish in with your roasted spaghetti squash or favorite pasta.
