Apple-Butternut Squash Bake with Panko, Rosemary, and Gruyere
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”My ‘Apple Butternut Squash Bake with Panko, Rosemary, and Gruyere’ is one of those seasonal recipes. As soon as Autumn is upon us and the leaves start to change colors, I start thinking comfort food. My husband never liked butternut squash. and I was determined to show him how flavorful and versatile the squash could be. When I put this recipe together I wanted the squash to be the star of the recipe. I wanted something lower in fat and calories yet packed with flavor. I wanted to make this recipe healthy yet comforting. Country Crock though lower in fat and calories then butter, still gave this savory recipe a wonderful “comforting” flavor. And, my husband loves it!”
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.
