This colorful side dish goes well with chicken, pork, or even eggs. If you sauté the onions it the baking pan while you peel and cut up the squash you’ll have fewer pans to wash – and that’s always a good thing.
Sun Baked Squash Gratin
2 tablespoons olive oil, divided
1 onion, thinly sliced
1 small butternut squash (about 2 pounds), peeled and cut into 1/2-inch cubes
4 teaspoons chopped fresh sage, divided
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup corn meal
1/2 cup freshly grated Parmesan cheese
Set Sun Oven out to preheat.
Pour 1 tablespoon of the oil into a baking pan and toss with the onion. Cover with a second baking pan and cook in the Sun Oven until the onion begins to soften, about 20 minutes. Peel and cut the squash while the onion is cooking. Add the squash, 1 tablespoon of the sage, salt, and pepper to the onions. Toss to combine. In a small bowl, mix together the corn meal, Parmesan cheese, and the remaining teaspoon of sage. Sprinkle the mixture over the squash. Replace the cover and continue cooking in the Sun Oven until the squash is soft, 1 t0 1 1/2 hours.
Makes 6 servings.