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
Ingredients
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1.5 pounds
butternut squash, peeled
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1 teaspoon
fresh black pepper
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1.5 tablespoons
extra virgin olive oil
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2 teaspoons
cinnamon sugar
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1/2 teaspoon
nutmeg
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1/4 teaspoon
cloves
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1 cup
skim milk
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2
tart apples (Granny Smith or Pink Lady)
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3 ounces
Gorgonzola cheese
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salt and pepper to taste
Directions
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Preheat oven to 425. Lightly grease a roasting pan.
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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.
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Turn oven down to 325
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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.
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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.
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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!
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