1 large butternut squash (about 3 lbs.), peeled and sliced 1/3-inch thick
1/4 cup whole wheat flour
1 cup chopped apple
1 cup apple juice
1/4 cup olive oil
2 medium onions, thinly sliced (3 cups)
1/4 cup whole wheat bread crumbs
2 tsp. sesame seeds (optional)
Preheat oven to 350°F. Lightly dust squash slices with flour.
In small pan, combine apple and apple juice and simmer over medium heat for 5 minutes.
In large skillet, heat oil over medium heat. Cook squash in batches, 2 to 3 minutes on each side, adding more oil if necessary. Transfer squash to paper-towel-lined plate. Add onion slices to pan and cook, stirring occasionally, until tender, about 10 minutes, using extra oil if necessary.
Arrange a layer of squash slices in an 8-inch square or 1 1/2 quart baking dish. Top with three-quarters of onion slices and pour over half of apple mixture. Top with remaining squash and onion, then pour over remaining apple mixture. Sprinkle with bread crumbs and sesame seeds if using.
Bake until tender, about 1 hour. If top browns before vegetables are done, lower temperature to 325°F and cover with aluminum foil. Serve warm.