MILK bath BUTTERNUT squash ONION slow cook

Having body bath envy with this butternut squash and onions slow cooked in comfort.

A sweet honey along wine and olive oil blend with smooth milk to cuddle squash.

Many times over the years, I've made it a point to visit our squash farms.

Amongst the textures and colors, I continuously marvel at the variety offered to us.

St-Joseph du Lac, Laurentians, Quebec


I do have my continued favourites...
ones that are not too fussy and are always willing to comply.

St-Joseph du Lac, Laurentians, Quebec

Butternut is certainly my primary go-to squash and its price can't be beat. 
Don't forget to keep the seeds to later roast them with a few seasonings and oil of choice ;o) 

St-Joseph du Lac, Laurentians, Quebec

With just a few ingredients on hand, your home can have an incredible aroma in no time at all.

MILK bath BUTTERNUT squash ONION 

slow cook

serves 4

Printer version

INGREDIENTS:
(American measures)

. 1 medium sized Butternut squash
. 2 large, sweet onions, thinly sliced
. 2 big garlic cloves, slightly squashed
. 1 tsp. sea salt
. 1 tsp. granulated garlic powder
. 2 dried bay leaves
. 1/4 cup white wine
. 2 Tbsps. e.v.Olive oil
. 1 Tbsp. mild honey
. 1-1/2 cups milk (of choice)...I used Goat's milk
Garnish:
. 1/2 cup roasted almonds, coarsely chopped
. freshly grated Parmesan cheese (optional)

PREPARATION:

. Pre-heat the oven to 325F.

. Position the rack in the center of the oven.

. Set aside a medium-sized oven dish with cover.

1. Peel, and thinly slice the onions to place into the oven dishware.  Add the garlic cloves and bay leaves.

2. Peel the squash as well as slicing off both of its ends.  Afterwards, cut a small portion off the side of where the squash's seeds can be extracted.  Place the squash over the onions.

3. Sprinkle the salt and garlic powder over top as well as adding the wine, olive oil, and honey.  Lastly, pour the milk around the squash.

4. Cover the dishware and bake it for 1-1/2 hours.  Afterwards, uncover the dish to cook for a last 30 minutes* or until completely tender.   * Optional: place the scooped up onions onto the squash to caramelize as it finishes to cook.

. Serving: sprinkle the roasted nuts and some Parmesan cheese if you wish.  Slice and serve with a slice of toasted, rustic bread or a side of protein and other vegetables of choice.

Well, I don't know how much time you have for leisurely baths, however...
this particular squash knew it needed time off ;o)  

Warmth from the oven to the warmth of your tummy...
I hope you get to enjoy this simply made baked squash.

Flavourful wishes,
Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.