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

Recipe by Cooking Light

Gallery

Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
8 servings (serving size: 3/4 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°

    Advertisement
  • 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.

Nutrition Facts

151 calories; calories from fat 25%; fat 4.2g; saturated fat 1.4g; mono fat 1.5g; poly fat 0.9g; protein 2.5g; carbohydrates 28.6g; fiber 4.6g; cholesterol 4mg; iron 1.5mg; sodium 202mg; calcium 63mg.