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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
pounds butternut squash, peeled
teaspoon fresh black pepper
tablespoons extra virgin olive oil
teaspoons cinnamon sugar
cup skim milk
tart apples (Granny Smith or Pink Lady)
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