If it’s not too late to add another dish to your table this Thanksgiving, try this winter squash recipe for some great fall flavors. And if your menu has been set in stone for weeks, it would also be an excellent fit for your post-indulgence transition back to lighter eating. Because it’s a little sweet and a little savory, it will go great with your holiday leftovers.
- 2 winter squashes, cooked* (acorn, butternut, etc.)
- 1 small onion or leek, chopped
- 1 teaspoon fresh thyme, chopped
- or ½ teaspoon dried thyme
- 1 tablespoon olive oil
- 1 medium apple (honeycrisp, pink lady or granny smith), sliced
- 1 tablespoon whole wheat flour
- 1 cup cheddar cheese, grated
- ¼ cup breadcrumbs (p. 209)
- ¼ teaspoon salt
- ¼ teaspoon pepper
*To cook winter squash, cut in half, remove seeds and place it cut side down on a lightly oiled baking sheet.
Preheat oven to 350°F.
Lightly oil a 9x13 baking dish.
In a medium skillet heat the canola oil over low heat. Add onions and thyme to skillet and sauté until the onions are soft and golden.
In a bowl, toss the apple slices with the flour.
In another bowl, combine the cheddar cheese with the breadcrumbs.
Scoop the squash out of the skin and mash. Mix the cooked squash with the onions. Add salt and pepper to taste.
Spoon the squash mixture evenly into the baking dish.
Lay the apple slices on top of the squash. Sprinkle the cheese and breadcrumbs over the apples. Cover and bake for 30 minutes.
Uncover and bake for another 15 minutes, until the casserole is golden brown.