1 butternut squash, peeled and seeded and sliced into 1/2-inch slices
1 1/2 tablespoons olive oil
1 onion, sliced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chicken broth
1/4 cup Parmesan cheese
1/4 cup fresh parsley, chopped finely
Heat oven to 375 Fahrenheit and grease a square or oval baking dish.
Place the squash, onions, salt and pepper in a large bowl. Add olive oil and toss everything together.
Put the squash into the baking dish side by side, overlapping the mixture slightly.
Pour the chicken broth over the top, and cover with foil.
Place in the oven and bake for about 30 minutes, until the butternut squash just starts to become soft.
Remove from the oven and remove the foil. Sprinkle the Parmesan cheese evenly over the top.
Place the casserole back into the oven and cook for another 15 to 20 minutes, until the squash is very tender and the cheese is melted and just starting to brown.
Remove from the oven, sprinkle with fresh chopped parsley, and serve.