Apple-Butternut Squash Bake with Panko, Rosemary, and Gruyere
”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.
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