Randy Mayor; Melanie J. Clarke
Yield
8 servings (serving size: 3/4 cup)

The mild, garlicky flavor of leeks balances the sweetness of the squash and apple cider. Try this side dish with pork, chicken, or turkey.

How to Make It

Step 1

Preheat oven to 400°

Step 2

Steam squash, covered, 9 minutes or until tender.

Step 3

Heat oil in a large nonstick skillet over medium heat. Add leek; sauté 5 minutes or until lightly browned.

Step 4

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.

Step 5

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.

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