Our garden this year was tremendous, and our butternut squash harvest was absolutely prolific. With fruit the size of baseball bats (nearly), one squash can make 3 to 4 meals easily. So after spiralizing some for spaghetti and roasting some more, I still had enough squash left for two recipes. I was searching for something quick and easy to take to my in-laws' house last night when I ran across a recipe by The Healthy Foodie. It called for pulled pork, butternut squash, fresh apples and apple juice. I just happened to have EVERYTHING on hand (having made a batch of pulled pork during the week). In just 15 minutes, I had Sonia's Apple & Butternut Squash Pulled Pork Casserole in the oven. It was a hit! The only changes I made were that I already had the pulled pork done, so I didn't have to do the first step in the recipe. And I left out the Chinese 5-spice powder (because I didn't have any). I would definitely make this one again--Whole30 compliant as well!