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


Randy Mayor; Melanie J. Clarke

Recipe Summary

8 servings (serving size: 3/4 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

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.