Serves 4 as main course; 6-8 as a side
2 (2 1/2 lb) butternut squash, peeled, seeded, and thinly sliced
3 tbsp olive oil
2 small bulbs fennel, cored and stalks thinly sliced (reserve fronds)
1 small onion, thinly sliced
1 clove garlic, minced
Pinch of freshly grated nutmeg
1 cup Silk Unsweetened
1 tsp salt
4 oz grated Parmesan, Romano or soy cheese
Salt and freshly ground pepper to taste
Preheat the oven to 350 ° F. Butter or oil a 9 x 13-in casserole pan.
Place a medium skillet over medium-low heat. Add olive oil and cook fennel and onions until both are translucent, about 10 minutes. Add garlic and cook an additional 2 minutes. Stir in nutmeg, Silk and salt. Bring mixture to a boil and remove from heat.
Chop 3 tbsp of the reserved fennel fronds. Spread half of the squash in the bottom of prepared pan. Top with half the fennel/onion mixture and half the fennel fronds, then lightly salt and pepper. Repeat, ending with the fennel/onion mixture and remaining chopped fronds. Salt and pepper again.
Cover casserole with foil and place on a sheet pan in the middle of the preheated oven for 30 minutes. Remove the foil, top with grated cheese and bake for an additional 15 minutes. Allow to cool for 10 minutes before eating.
(for 6 servings, using parmesan cheese):
11 g protein
16 g carbohydrate
13 g fat (46% calories from fat)
4 g saturated fat
16 mg cholesterol
734 mg sodium
6 g fiber