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See also article: Butternut Squash
12 Servings



• 6 whole butternut squash, about 1# each
• 2 tablespoons unsalted butter
• 3 cups halved and sliced onions
• 3 cups peeled, cored, sliced apples
• 3 tablespoons flour
• 1/2 cup unsalted chicken broth
• 3/4 cup fresh breadcrumbs
• 3/4 cup grated sharp cheddar cheese
• 1/2 pound sliced bacon, crisp cooked, drained, and crumbled


Peel squash and cut in half lengthwise. Remove center seeds and strings, and then slice thinly.

Heat butter in a skillet, over a medium flame.

Add onions and sauté for 10 minutes.

Combine apples and flour-toss to coat well.

Place half of the squash into a buttered 9x13x2-inch baking dish or hotel pan.

Arrange half the apples in a layer on top of the squash place the remaining squash on top of the apples. Cover with the remaining apples. Top with the sautéed onions. Pour stock over all.

Bake @ 350 degrees for 45 minutes, until squash is tender combine breadcrumbs, cheese, and bacon-mix well.

Spread mixture over the gratin.

Bake @ 350 degrees for 15-25 minutes, until lightly browned remove from heat and allow to cool slightly before serving. Serve hot.


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