Baked Winter Squash and Apple Puree with Nuts

Name: Baked Winter Squash and Apple Puree with Nuts
Yield: Serves 12 (6 for each casserole)
Ingredients: One 6-pound squash, two 3-pounders, or three 2-pounders; 6 tablespoons butter; 6 large baking apples; 2 tablespoons butter, frozen; 1 cup pecans, walnuts, or macadamias; 1 cup fine dry bread crumbs; 1 cup pecans, walnuts, or macadamias; 1 cup pecans, walnuts, or macadamias; Salt and pepper; Salt and pepper

Preparation info

Serves
12
(6 for each casserole)

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

For a holiday feast, try this fuss-free dish—more flavorful and subtle than you might guess from the few and familiar ingredients. The recipe yields two casseroles, but it can be halved to make one.

Ingredients

One 6-pound squash, two 3-pounders, or three 2-pounders
6</

Side dish
Vegetarian

Method

Halve large squash. Smaller ones can be left whole. Set in large roasting pan (if halved, set cut side up and cover each with foil). Turn oven to 350°F and bake squash until tender. Timing varies, but figure on 1½ to 2 hours