A hearty savory fall dish! Serve with Pinot Grigio or Chenin Blanc for a wonderful Thanksgiving meal.
- 1 (2 -3 lb) butternut squash
- 2 tablespoons unsalted butter
- 3 cups halved and sliced onions
- 1⁄4 teaspoon black pepper
- 3 cups peeled peeled cored sliced apples
- 3 tablespoons flour
- 1 teaspoon brown sugar
- 1⁄4 teaspoon dried sage
- 1⁄2 teaspoon cinnamon
- 1⁄2 cup chicken broth
- 3⁄4 cup breadcrumbs
- 3⁄4 cup grated sharp cheddar cheese
- 1⁄2 lb bacon, crisp cooked, drained, and crumbled
- 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, salt and pepper and sauté for 10 minutes.
- Comine flour, brown sugar and spices. Combine apples and flour mixture toss to coat well.
- Place half of the squash into a buttered 9x13x2-inch baking dish.
- 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 at 350 degrees for 45-50 minutes, until squash is tender combine breadcrumbs, cheese, and bacon-mix well. Spread mixture over the gratin. Bake for 15 minutes, until lightly browned remove from heat and allow to cool slightly before serving.