This recipe my husband and I modified from another recipe. We didn't have all the ingredients for an actual recipe we had so we just made our own version and it turned out good!
One thing I like about butternut squash is you can buy it and not use it for a few weeks and it will still be great!
The butternut squash, lettuce and feta (Caprini Creamery) on the salad is from HHM.
Caramelized Onion Butternut Squash
1 2-3 lb. Butternut squash
1/4 cup olive oil
2 tbsp. butter
2 yellow onions, peeled and sliced into longer strips if possible
1/2 cup mushrooms
Salt and pepper to taste
Preheat oven to 350°.
Slice squash in half, remove seeds and place on baking sheet. Brush 2 tbsp olive oil on both sides of the squash (1 tbsp per half) and then place face down in the oven. While squash is roasting, melt butter and last 2 tbsp oil over medium-high in a large skillet. Add onions to skillet, stirring occasionally. After 5 minutes, add mushrooms. After approximately 10 minutes, the onions should start to caramelize. If they look like they’re burning at all, add an extra tablespoon of oil. Continue to stir everything together until onions turn a nice golden-brown color.
After 35 minutes, remove squash from oven and allow 10 or so minutes for it to cool off.
Once slightly cooler, use a knife to dice in the peal and then use a spoon to get the squash out. Place squash in a skillet; add rosemary, salt and pepper and stir everything together. Add parmesan cheese if you wish and enjoy!