The mild, garlicky flavor of leeks balances the sweetness of the squash and apple cider. Try this side dish with pork, chicken, or turkey.
5 cups (1/2-inch) cubed peeled butternut squash
1 teaspoon olive oil
1 1/2 cups thinly sliced leek (about 2 large)
2 cups (1/2-inch) cubed peeled Braeburn apple (about 1 pound)
1 1/2 tablespoons brown sugar
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon coarsely ground black pepper
1/2 cup apple cider or juice
2 (1-ounce) slices white bread
3 tablespoons pine nuts, toasted
1 tablespoon butter, melted
How to Make It
Preheat oven to 400°
Steam squash, covered, 9 minutes or until tender.
Heat oil in a large nonstick skillet over medium heat. Add leek; sauté 5 minutes or until lightly browned.
Combine squash, leek, apple, sugar, salt, nutmeg, and pepper in a large bowl; toss gently to coat. Spoon into a 2-quart casserole coated with cooking spray, and pour cider over squash mixture. Cover and bake at 400° for 20 minutes.
Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 cup. Combine breadcrumbs, pine nuts, and butter. Uncover the casserole; sprinkle with breadcrumb mixture. Bake, uncovered, an additional 15 minutes or until golden brown.
This was yucky. I wanted to like it, because it sounded so good. But it just wasn't. The cheese didn't go at all. Maybe if it were sweeeter, or had white potatoes too. It was just without body, flavor, or character.