LIMA BEAN AND BUTTERNUT SQUASH CASSEROLE

Lima Bean and Butternut Squash Casserole

Saute about 3 minutes in 2 tablespoons of water or tomato juice:

1 medium onion, cut in half and sliced
2 cups butternut squash cubes (no larger than 1" square)

Add, mix well and simmer another 3 minutes:

2 cups chopped fresh or canned tomatoes
3 cloves garlic, chopped
2 tablespoons molasses
1 teaspoon red chili powder
1/8 teaspoon cumin
1/8 teaspoon cinnamon
Salt to taste
Pepper to taste

Place the mixture into an oiled casserole dish and fold in:

2 cups cooked lima beans

Sprinkle on top a mixture of:

1/4 cup melted butter
1/2 cup bread crumbs
2-4 tablespoons parmesan cheese or grated cheddar cheese

Bake uncovered 1 hour. Serve with a green salad.

Makes 6 servings.

Notes:

If you'd like to use this recipe but make it more healthy by substituting some ingredient(s), by all means do so! For example, you might prefer to use your own version of a crumb topping or eliminate it altogether. You could also try using different kinds of beans and/or squash in this recipe.

If you tried this recipe, how did it work for you? Would you like to submit an original, healthy recipe of your own for use on the website? Send me an e-mail or use a contact form to have your say.


 
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