Randy Mayor; Melanie J. Clarke
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.

Ratings & Reviews

KMartinez's Review

November 11, 2011

CookinVT's Review

November 09, 2010
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.

shellycall's Review

December 09, 2009
I didn't think we would like this recipe, but there was all this winter squash from the garden cluttering up my life, so I tried it and we loved it.