Great fall dish! Our family uses it as a Thanksgiving side. Can be made vegetarian by leaving out bacon and substituting vegetable stock for chicken stock.
Original recipe makes 10 servings
Ingredients
Cooking spray
1/4 cup flour
1 teaspoon salt
1 pinch cinnamon
1 butternut squash – peeled, seeded and sliced
4 apples – peeled, cored and sliced
1/2 sweet onion, thinly sliced
1 cup chicken stock
1 cup shredded sharp Cheddar cheese
3 slices bacon, cooked and crumbled
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PREP
40 mins
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COOK
40 mins
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READY IN
1 hr 20 mins
Directions
- Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.
- Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.
- In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil.
- Bake in preheated oven for 40 minutes.
- Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.
Nutrition
Calories: 169 kcal
Carbohydrates: 25.4 g
Cholesterol: 17 mg
Fat: 6 g
Fiber: 4.1 g
Protein: 6.2 g
Sodium: 387 mg