Butternut Squash Casserole

Ingredients:

• 2 lbs. butternut squash
• 1 11 oz. can of tomatoes
• 1 11 oz. can butter beans
• 6 sundried tomatoes in oil, chopped
• 15 cherry tomatoes, halved
• 1 onion, finely chopped
• 25 green olives, pitted, roughly chopped
• 2 garlic cloves, chopped
• 1 large bay leaf
• 1 1/2 teaspoons dried oregano
• 3 Tablespoons olive oil
• 4 Tablespoons white wine
• 1/2 teaspoon salt
• Pepper to taste

Instructions:

1. Preheat the oven to 375 F.
2. Prepare butternut squash: Peel the butternut squash by cutting it in half widthways, place on one end on top of a cutting board and peel using a sharp knife slicing downwards all the way around. Discard the seeds and cube the butternut squash.
3. Cook Butternut Squash: In a large shallow casserole dish heat up 3 tablespoons of oil. Add the bay leaf, onion and garlic and cook over a low/medium heat for a minute. Add the cubed butternut squash and cook, stirring often, for about 10 minutes. Half way through add the wine.
4. Assemble Casserole: Add the sundried tomatoes, canned tomatoes, olives plus the brine, beans with brine, salt and pepper, oregano, stir thoroughly to combine. Add the cherry tomatoes over the top, gently press in and drizzle with a little oil.
5. Bake in the oven for 1 hour. (If it starts to brown too much, loosely cover with foil).
6. Remove from the oven, let sit for at least 5 minutes.
7. Serve and enjoy!

Nutrition Information:

Calories: 260

Fat: 12 g

Carbs: 35 g

Sodium: 503 mg

Sugar: 8 g

Fiber: 8 g

Protein: 7 g