Butternut Squash, Apple, Onion Au Gratin

Butternut Squash, Apple, Onion Au Gratin

73 Reviews 2 Pics
  • Prep

    40 m
  • Cook

    40 m
  • Ready In

    1 h 20 m
LJFQ27
Recipe by  LJFQ27

“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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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  1. Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.
  2. Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.
  3. 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.
  4. Bake in preheated oven for 40 minutes.
  5. 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.

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Reviews (73)

Rate This Recipe
vkrn
105

vkrn

I combined suggestions by previous testers, introduced my own touches, and my husband absolutely loved it! (1) I used only 1/2 c broth which, as other testers commented, was the perfect amount. (2) Based on another AllRecipes member suggestion, I used red pepper, which gave it another flavor tone. (3) I cubed the squash, apples, and onions into large pieces, because I like chunky casseroles. (4) Because of the size of the chunks, I baked for roughly 90 minutes, possibly even 2 hours (lost track), at 350 F. No worse for wear by baking longer--just made the squash, apples, and onions more tender. (5) Instead of white flour, I used 1/4 c wheat germ on a whim, and then added a dusting of whole wheat flour. This absorbed the the liquid, creating a thick binding "sauce", and added an extra element of mouthfeel. (6) I didn't bother "layering" but instead tossed all the ingredients together, which I liked because the cheese was distributed throughout. I used 50% fat reduced Colby cheddar cheese. Tossing the shredded cheese throughout helped hide the fact that as usual, it didn't melt terribly well. The cheese combined with the broth to help create a sauce. Instead of sprinkling the bacon only on the top, I also tossed crisped turkey bacon through the casserole towards the end of the baking time. (7) To save on calories, I didn't grease the Anchor Hocking glass casserole dish I used. There was absolutely no need because nothing stuck.

Jenn B
45

Jenn B

This review is written by a family that typically would not eat squash. We are a meat and potatoes family and don't usually venture from the very typical brocolli, green beans, peas, carrots types of veggies. I was unsure of this recipe, but had a squash I needed to use. This recipe sounded the most appealing to me. My daughter had 3 helpings! My son ate 1 and everyone liked it, though it was pretty unanimous that more cheese would have been better. The sweet flavor with the sharp cheddar was a great contrast. Personally, I could have done without the cinnamon too because it made the apple taste like apple pie and that threw me off. We chopped everything into 1/2" cubes, tossed it in the flour mixture, added the cheese and bacon to the bag and tossed that too, then added it all to the dish, poured 1/2 c broth over it and sprinkled a few red pepper flakes on it. I baked it for about an hour. So next time, personally, I'd take the cinnamon out and maybe add a bit of cayenne or something to spice it up a tiny bit. The red pepper flakes were good, but too hot for my kids.

Bites
33

Bites

I made this recipe as written, and my husband and I had the same reaction: "Hmm." It was odd. I love apple and cheddar together, and I like all of the ingrediants, but the result was not the interesting mix of sweet and savory I expected. It wasn't terrible, but it wasn't great, either. I wouldn't make it again.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 169 cal
  • 8%
  • Fat
  • 6 g
  • 9%
  • Carbs
  • 25.4 g
  • 8%
  • Protein
  • 6.2 g
  • 12%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 387 mg
  • 15%

Based on a 2,000 calorie diet

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