Butternut Squash And Apple Casserole

Arrange slices over the bottom of the prepared dish. Pour mixture into a glass or ceramic baking dish or cast iron skillet. Cover with foil bake for 40 minutes or until tender. Preheat oven to 350 F.

Place squash on a flat work surface.

Butternut Squash And Apple Casserole. In a medium sized pot cook the brown rice. Season with salt and black pepper to taste and toss to combine. In a medium bowl stir together brown sugar butter flour salt and mace.

Preheat oven to 375 degrees F. Toss to coat well. Place into a large bowl.

Coat squash and onions completely. Pour the mixture into the prepared baking dish and sprinkle with remaining tablespoon of Parmesan. Layer them in a bread baking pan dish.

Preheat your oven to 425F Place the butternut squash apples onion and cranberries in a large mixing bowl. In a large bowl toss butternut onion garlic salt pepper cinnamon nutmeg fresh ginger and olive oil. Pour all the squash apple mixture into a baking dish add browned sauteed onion sprinkle with almonds and pour the remaining marinade over the squash.

Pour the mixture into the prepared baking dish and sprinkle with remaining tablespoon of Parmesan. Butter the baking dish. In a large mixing bowl whisk the eggs milk salt nutmeg black pepper and 12 cup Parmesan.

Top with slices of apple then sprinkle with the sugar mixture. Combine squash and apples with lemon juice and cinnamon in a large bowl. Peel the butternut squash and cut in small slices that are about 18 inch thick.

Butternut Squash And Apple Casserole Recipe Mom Spark Mom Blogger