Squash Casserole Recipe

Squash Casserole Recipe
1 large zucchini, chopped
2 cups peeled and chopped butternut, acorn, delicata, or Japanese kabocha squash (or any other sweet winter squash or pumpkin, such as sugar or cheese pumpkin)
1/2 onion, peeled and chopped
2 shallots, peeled and chopped
2 cloves garlic, peeled and chopped
2 Tb. organic butter
1 Tb. olive oil
1/4 cup chopped fresh sage
pinch of Himalayan or sea salt

Directions:

Preheat oven to 450 degrees F. In a large bowl, mix the zucchini, winter squash or pumpkin, onion, garlic, and shallots with the butter. Drizzle with the olive oil, mix well, and then spread the mixture out in a casserole dish. Cover with foil and roast for about 40 minutes, or until the vegetables are very soft. Taste and adjust seasonings, if necessary, and if you like, top your squash casserole recipe with baked pumpkin seeds.