As delicious as apple desserts can be, it is somewhat of a shame to drench all of those naturally-nutrition-packed bad boys in butter and sugar. So I found myself over on the Whole Living website (even while thinking about apple pie), and suddenly drooling over this recipe. And I put it on my list.
Butternut squash is hugely rich in beta carotene (Vitamin A) – and it tastes pretty great, too. The tart-sweet apples provide a perfect counter to the vitamin-rich squash, and the duo is joined deliciously by leeks, sage, and Parmesan. I love the simplicity of this recipe – with relatively few ingredients, each flavor shines, yet comes together perfectly.
Tastes great? Check. Healthy? Check. Now we can justify another slice of caramel apple upside down cake? Check!
- 2 tablespoons + 1 tablespoon extra virgin olive oil
- 2 leeks, green portion cut off, washed well and cut into skinny lengthwise strips
- ½ cup dry sherry
- 1 tablespoon chopped fresh sage (or 1 teaspoon dried)
- One pound butternut squash, peeled, seeded, and sliced into ⅛ inch rounds
- One pound apples (I suggest McIntosh, Gala, or Macoun), peeled, cut in half, cored, and sliced ⅛ inch thick
- 1 cup shredded fresh Parmesan cheese
- Salt and fresh ground black pepper to taste
- Preheat the oven to 350 degrees.
- In a medium saute pan over medium heat, heat 2 tablespoons olive oil.
- Add the leeks, sprinkle with a little salt and pepper, and saute over medium heat, stirring occasionally, for about 10 – 12 minutes until they start to brown.
- Stir in the sherry and fresh sage, and continue cooking for about another 3 minutes, until the sherry has reduced.
- In a casserole dish (2 quart size preferably), lay all the butternut squash on the bottom. Sprinkle a little salt and pepper on the squash.
- Cover with the leeks.
- Lay the apples on the leeks. If, unlike me, you have an actual apple corer, you can probably make these look waaaay prettier.
- Brush the apples with the remaining 1 tablespoon olive oil.
- Sprinkle on the Parmesan.
- Cover the dish with foil, and bake for 45 minutes, or until the apples and squash are easily pierced with a fork.
- Increase the oven heat to 450 degrees. Uncover the dish, and bake for another 10 minutes or so, until top is nicely browned.
- Let cool for 5-10 minutes.
Originally posted on The Hazel Bloom November 3, 2010. Updated and added to Kitchen Treaty November 15, 2012.