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.