Categories: Casserole, Cooking Light, Side Dish, Squash

Ingredients

• 5 cups cubed peeled butternut squash (1/2-inch cubes)
• 1 teaspoon olive oil
• 1 1/2 cups thinly sliced leeks
• 2 cups cubed peeled braeburn apples (1/2-inch cubes)
• 1 1/2 tablespoons brown sugar
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon fresh coarse ground black pepper
• 1/2 cup apple cider or 1/2 cup apple juice
• 2 slices white bread
• 3 tablespoons pine nuts, toasted
• 1 tablespoon butter, melted

Directions

1. Steam squash, covered, 9 minutes or until tender (I use my Black & Decker vegetable steamer).

2. Heat oil in a large nonstick skillet over medium heat.

3. Add in leek; stir/sauté for 5 minutes or until lightly browned.

4. In a large bowl, mix together the squash, leek, apple, sugar, salt, nutmeg, and pepper; toss gently to coat.

5. Spoon mixture into a lightly greased 2-quart casserole; pour cider over squash mixture. Cover and bake in a 400°F oven for 20 minutes.

6. Put bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 cup.

7. Mix together bread crumbs, pine nuts, and butter; sprinkle over gratin; bake, uncovered for 15 more minutes or until golden brown.

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