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Author Notes: I found the original recipe for this in the Washington Post many years ago. I made it soon after but found it to be a little bland for my taste. So I started experimenting with the three main ingredients: butternut squash, apples, and gorgonzola cheese. I kept working with them until I stumbled across the right combination. —AmandaE
Serves 8 sides
- 1.5 pounds butternut squash, peeled
- 1 teaspoon fresh black pepper
- 1.5 tablespoons extra virgin olive oil
- 2 teaspoons cinnamon sugar
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 cup skim milk
- 2 tart apples (Granny Smith or Pink Lady)
- 3 ounces Gorgonzola cheese
- salt and pepper to taste
- Preheat oven to 425. Lightly grease a roasting pan.
- Cut the butternut squash in half and remove the seeds. Cube the squash and place on the greased roasting pan. Top with olive oil, cinnamon sugar, and pepper; toss well and roast 20 minutes, or until fork tender.
- Turn oven down to 325
- Place the squash in the bottom of a large round casserole dish. Top with the nutmeg and cloves, and season to taste with salt and pepper. Pour the milk over top. Bake for 20 minutes.
- Meanwhile core and slice the apples. Remove the squash from the oven and top with a single layer of the apple slices, overlapping slightly going around the dish. Bake for 35minutes.
- Remove from oven and top with dollops of the cheese. Bake for 10minutes, until edges are bubbling and the cheese is starting to brown. Serve!
- This recipe was entered in the contest for Your Best Butternut Squash
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