QueenBeeGrannyJean
11-19-2007, 04:42 PM
Butternut Squash with Walnut Crumb Topping
A take-off on the colonial dessert called brown betty, this recipe layers squash, onions, apples and buttered bread crumbs for a marvelous side dish. The walnuts provide a satisfying crunch.
1 cup unseasoned dry bread crumbs
1/2 cup finely chopped walnuts
1 teaspoon dried sage
1 teaspoon salt, divided
1/4 teaspoon white pepper, divided
Dash nutmeg
1/4 cup butter, melted
1 1/4 lb. butternut squash, peeled, halved lengthwise, sliced (1/8 inch) (about 3 cups)
1 large Granny Smith apple, peeled, halved lengthwise, thinly sliced
1 medium onion, halved, thinly sliced
2 tablespoons canola oil
1. Heat oven to 425°F. Spray 9-inch deep-dish pie pan or 2-quart glass or ceramic baking dish with nonstick cooking spray.
2. In medium bowl, stir together bread crumbs, walnuts, sage, 1/2 teaspoon of the salt, 1/8 teaspoon of the pepper and nutmeg. Add melted butter; stir with fork to blend well. Sprinkle half of the crumb mixture over bottom of pan.
3. In large bowl, toss squash, apple, onion, remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper with oil to coat; spread over crumbs in pan. Top with remaining crumb mixture. Cover pan tightly with foil; bake 40 minutes or until squash is just tender. Remove foil; reduce oven temperature to 350°F. Bake an additional 15 to 20 minutes or until crumbs are well-browned and squash is fork-tender.
8 servings
A take-off on the colonial dessert called brown betty, this recipe layers squash, onions, apples and buttered bread crumbs for a marvelous side dish. The walnuts provide a satisfying crunch.
1 cup unseasoned dry bread crumbs
1/2 cup finely chopped walnuts
1 teaspoon dried sage
1 teaspoon salt, divided
1/4 teaspoon white pepper, divided
Dash nutmeg
1/4 cup butter, melted
1 1/4 lb. butternut squash, peeled, halved lengthwise, sliced (1/8 inch) (about 3 cups)
1 large Granny Smith apple, peeled, halved lengthwise, thinly sliced
1 medium onion, halved, thinly sliced
2 tablespoons canola oil
1. Heat oven to 425°F. Spray 9-inch deep-dish pie pan or 2-quart glass or ceramic baking dish with nonstick cooking spray.
2. In medium bowl, stir together bread crumbs, walnuts, sage, 1/2 teaspoon of the salt, 1/8 teaspoon of the pepper and nutmeg. Add melted butter; stir with fork to blend well. Sprinkle half of the crumb mixture over bottom of pan.
3. In large bowl, toss squash, apple, onion, remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper with oil to coat; spread over crumbs in pan. Top with remaining crumb mixture. Cover pan tightly with foil; bake 40 minutes or until squash is just tender. Remove foil; reduce oven temperature to 350°F. Bake an additional 15 to 20 minutes or until crumbs are well-browned and squash is fork-tender.
8 servings