Butternut Squash and Apple Bake

By courtneyepowell

Ingredients

• For the casserole:
• 1 T olive oil
• 5 c peeled and cubed butternut squash (about 2 lbs)
• 1 large onion, peeled and diced
• 2 med tart apples, such as Granny Smith, peeled, cored and cubed
• 1 t chopped fresh thyme
• 1/2 t salt
• 1/4 t pepper
• For the crumb topping:
• 1 1/2 c coarse bread crumbs (we prefer homemade)
• 3 T butter, melted
• 1/2 c grated Parmesan

Preparation

Step 1

Heat oven to 400 and coat an 11x7-in pan or 1 1/2-qt baking dish with cooking spray. Heat the oil in a large skillet over med heat. Add the squash, reduce the heat to med-low, cover and cook for 10 mins. Stir in the onion and apples. Cover the pan again and cook 5 more mins. Transfer the mixture to the prepared baking dish. Add the thyme, salt and pepper and toss gently to combine.

To make the topping, stir together the bread crumbs and butter in a med bowl. Stir in the Parmesan until evenly blended. Sprinkle the topping mixture evenly over the squash mixture and bake until the crumbs are golden brown, about 20-30 mins. Serve immediately.