• 2-3 small butternut squash (peeled, seeds removed, cut into thin strips)
• 1 red onion, sliced thin
• 1 cup of applesauce
• 6 Tbsp butter, melted
• 5-6 Tbsp honey
• 1/2 cup slivered almonds

Spread the almonds on a cookie sheet and toast at 350 for 10 minutes or so.

Put the squash and onion slices intermingled in a 9x12 pan. Mix the applesauce, butter and honey in a bowl and pour over the squash/onion slices. Sprinkle the toasted almonds on top. Cover and bake for 45-60 minutes at 350 (until tender).