Golden Butternut Squash Casserole

From Organic Style magazine Good instead of sweet potatoes or yams.

• Ready In: 1 hr 30 mins
• Serves: 8-10

Ingredients

• 1  large onion, diced
• 4  tablespoons butter
• 1  teaspoon ground cumin
• 1  tablespoon  chopped fresh thyme
• 2  tablespoons brown sugar
• 1 -2  butternut squash
•  salt & freshly ground black pepper
• 1⁄2 cup heavy cream

Directions

1. Preheat oven to 350°F.
2. In a large nonstick skillet, sauté onion in 2 T butter over med-high heat until soft, about 10 to 12 minutes.
3. Add the cumin and cook for another minute.
4. Using a rubber spatula, scrape the contents of the skillet into a 12 inch baking dish.
5. Sprinkle the onions with the thyme and brown sugar.
6. Wash off the butternut squash, then cut it open and remove the seeds.
7. Cut into manageable chunks and peel with a vegetable peeler.
8. Cut into 1 1/2 inch cubes.
9. Melt the remaining butter in the same skillet.
10. Divide the squash cubes in half and brown them in the butter, turning occasionally.
11. Sprinkle the squash with salt and pepper.
12. Scrape the cubes and any remaining butter into the baking dish with the onion mixture.
13. Pour the cream over the top and bake, uncovered, for 60 minutes, or until squash is meltingly tender.
14. Allow to cool for 10 minutes before serving.