Ingredients
| 1 |
lb butternut squash |
| 2 |
tablespoons butter |
| 3 |
cups onions, halved and sliced |
| 3 |
cups apples, peeled, cored, sliced |
| 3 |
tablespoons flour |
| 1/2 |
cup chicken broth |
| 3/4 |
cup breadcrumbs, fresh |
| 3/4 |
cup cheddar cheese, grated sharp |
| 1/2 |
pound bacon, sliced , crisp cooked, drained, and crumbled |
Directions
- Peel squash and cut in half lengthwise. Remove center seeds and strings, and then slice thinly. Heat butter in a skillet, over a medium flame. Add onions and sauté for 10 minutes. Combine apples and flour-toss to coat well.
- Place half of the squash into a buttered 9x13x2-inch baking dish or hotel pan. Arrange half the apples in a layer on top of the squash place the remaining squash on top of the apples. Cover with the remaining apples. Top with the sautéed onions. Pour stock over all.
- Bake @ 350 degrees for 45 minutes, until squash is tender combine breadcrumbs, cheese, and bacon-mix well. Spread mixture over the gratin.
- Bake @ 350 degrees for 15-25 minutes, until lightly browned remove from heat and allow to cool slightly before serving. Serve hot.
Categories
First Course, Main Dish, Side Dish
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