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Winter Squash and Apple Casserole with Walnuts
from a friend ages ago
This is a delicious side dish for lunch or dinner. Very easy. Few ingredients.
1 Butternut Squash, approx. 3 lbs,
3 large baking apples, peeled, seeded and cut up
3-4 Tbsp Earth Balance (buttery spread)
2 ml1/2 tsp ground coriander
a little salt and pepper
240 ml1 c walnuts, chopped
5 ml1 tsp Earth Balance or oil
Halve and bake squash, cut side down, till soft. Carefully remove skin.
Steam apples in just a Tbsp water, stirring them frequently till still a bit firm and not falling apart.(You don’t want them watery)
Roast the walnuts carefully in the oil.
Mix the squash, apples, Earth Balance and spices together well in a bowl. Spoon into a shallow oiled casserole dish. Sprinkle the walnuts on top. Bake for 30 min at 350 till heated through.
Dependent on the size of your squash, you can easily shrink or enlarge the amount you make. Add more or fewer apples and adjust spices. The casserole freezes well. I have used Calabaza Squash that is similar in taste and consistency to Butternut Squash. Have not tried other Winter squashes but assume it would work with any. Also, I assume, that - rather than steaming the apples - you could bake them with the squash, taking them out earlier, but I have not done that.
Comments
A somewhat simpler variation
I'm trying to avoid oil so I made this without it. I didn't roast the walnuts. I also skipped the step of cooking the apples and just folded them in raw. And, because I wasn't paying attention, I doubled the walnuts (meaning I forgot I was halving the recipe) and folded them in too, instead of sprinkling them on top. It turned out very well and my husband was happy with the extra walnuts!