1-2 butternut squash (about 3 lbs. total)
2 medium-large Cortland or Golden Delicious apples, peeled and sliced
1-2 tablespoons granulated sugar
1 tablespoon water
3/4 tsp. ground allspice
salt and pepper to taste
1-2 tsp. milk (optional)
3/4 cup bread crumbs (made from day-old bread)
1 tablespoon melted butter
1/2 cup chopped walnuts
No nutrition information available
1. Preheat the oven to 375 degrees. Grease a baking dish. (You can prepare the squash ahead of time.)
2. With a heavy cleaver, cut off the fat end of the squash and discard. Cut the remaining squash into 5-6 chunks and place in the prepared dish. Cover and bake for 45-60 minutes, or until the squash is tender.
3. While the squash is cooking, toss the apples slices with the sugar and water in a small saucepan. Cover and cook over low heat for 10 minutes or until tender but still holding their shape. (Cortland apples are best for this dish because they stay white when exposed to air.)
4. Let the squash cool to a workable temperature, then strip off the skin, which will come away easily. Mash by hand or in a food processor the squash, allspice, salt, and black pepper. (You should have a smooth puree about as thick as mashed potatoes. If it is thicker, add the milk.)
5. Preheat the oven to 350 degrees. Grease a shallow baking dish. Put half of the squash mixture into the prepare dish. Spread the cooked apple slices on top and cover with the remaining squash. Toss together the breadcrumbs and butter and sprinkle them on the gratin. Bake for 10 minutes, then sprinkle on the walnuts and bake for 5 minutes more or until heated through. Serve hot.