Contributed By: anncrampton
all recipes
"Great fall dish! Our family uses it as a Thanksgiving side. Can be made vegetarian by leaving out bacon and substituting vegetable stock for chicken stock."
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Total Preparation Time: 45 minutes
Ingredients: Vegetables
Actual Cooking Time: 45 minutes
Number of Servings: 4
Meal Type: Appetizers
Ingredients
Cooking spray
1 tablespoon And 1-3/4 teaspoons flour
1/2 teaspoon Salt
3/8 pinch Cinnamon
3/8 Butternut squash - peeled, seeded and sliced
1-5 /8 apples - peeled, cored and sliced
1/4 Sweet onion, thinly sliced
1/3 cup And 1 tablespoon chicken stock
1/3 cup And 1 tablespoon shredded sharp Cheddar cheese
1-1/4 slices Bacon, cooked and crumbled
Preparation
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 10 servings.
Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.
Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.
In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil.
Bake in preheated oven for 40 minutes.
Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.
Cook's Notes
Nutrition Information
Calories: 177
;
Total Fat: 6.5g
;
Saturated Fat: ch17mg
;
Carbohydrates: 26.3g
;
Protein: 6.3g
;
Sodium: 467mg
;
Fiber: 6g