The apples, fall flavors and sweet butternut squash are everything wonderful about when seasons change.
I love this side dish with pork especially.
The melted cheese just makes it over the top!
Butternut Squash Casserole Recipe3 cups butternut squash sliced in 1/2 inch pieces (microwave for 7 minutes for each then easier to cut into halves then boil or roast in oven till soft around 25 minutes) I just use the inside no skin.
5 tablespoon butter
1 tablespoon olive oil
2 large apples cored and sliced thin
1 cup buttermilk
1/2 cup plain bread crumbs
1/2 teaspoon cinnamon
pinch of allspice
3/4 teaspoon salt
1/4 cup toasted chopped pecans
1/2 teaspoon black pepper
2 cups extra sharp cheddar cheese shredded
Butter casserole dish 13x9.
Melt butter in a large deep pan. Add the apples, cinnamon and saute a few minutes till starting to soften. Remove from heat.
Add the sliced squash, salt, pepper, allspice, eggs, buttermilk, bread crumbs, half the pecans, 1 cup of cheddar cheese mix all together.
Spread into prepared pan, bake for 45 minutes on 350 degree oven.
Remove from oven sprinkle with rest of pecans and cheese. Broil for a few minutes till cheese is bubbly.