Apple-Butternut Squash Bake with Panko, Rosemary, and Gruyere
Author: Nadine Mesch
Ingredients
⅓ cup Country Crock Cinnamon Spread
2 cups onions, thinly sliced
2 apples, peeled and chopped
2½ lbs butternut squash, peeled, seeded, cut into ½ inch cubes (about 4 cups)
2 tsp brown sugar
1 tsp salt
½ tsp black pepper
½ cup apple cider
¼ cup chicken stock
1½ cups Panko bread crumbs
2 cups Gruyere cheese, grated
2 TBSP fresh rosemary, minced
Instructions
Preheat oven to 350 degrees. Grease a 2½ quart casserole dish with a little additional Country Crock spread.
In a large skillet, melt the cinnamon spread. Add onions and apple; saute until onions are lightly golden and tender, about 8 minutes. Add squash, brown sugar, salt and pepper; saute for another 10 minutes.
Place apple and squash mixture into prepared casserole. Top with cider and stock. Cover tightly with foil and bake for 40-45 minutes.
Meanwhile, in a baking pan in the oven, toast panko crumbs to a golden brown; allow to cool.
In a medium bowl, combine the toasted crumbs, Gruyere and rosemary. Uncover casserole, sprinkle with crumb mixture. Bake, uncovered, for 5-10 minutes, or until cheese has melted.
Recipe by Cooking Contest Central at https://cookingcontestcentral.com/apple-butternut-squash-bake-with-panko-rosemary-and-gruyere/