| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Vegtime1 | 6 | servings |
INGREDIENTS
| 1 | lg | Butternut squash; (about 3 lbs.) |
| Peeled and sliced 1/2-inch thick | ||
| 1/4 | c | Whole wheat flour |
| 1 | c | Chopped apple |
| 1 | c | Apple juice |
| 1/4 | c | Olive oil |
| 2 | md | Onions |
| Thinly sliced; (3 cups) | ||
| 1/4 | c | Whole wheat bread crumbs |
| 2 | ts | Sesame seeds; (optional) |
INSTRUCTIONS
6 SERVINGS DAIRY-FREE This gratin is a simple creation based on just three main ingredients: winter squash, apple and onion. The vegetables cook untiul they are meltingly tender and the top forms a lush, golden-brown crust. Preheat oven to 350 f. Lightly dust squash slices with flour. In small pan, combine apple and apple juice and simmer over medium heat for 5 minutes, In large skillet, heat oil over medium heat. Cook squash in batches, 2 to 3 minutes on each side, adding more oil if necessary. Transfer squash to paper-towel-lined plate. Add onion slices to pan and cook, stirring occasionally, until tender, about 10 minutes, using extra oil if necessary. Arrange a layer of squash slices in an 8-inch square or 1 1/2 quart baking dish. Top with three-quarters of onion slices and pour over half of apple mixture. Top with remaining squash and onion, then pour over remaining apple mixture. Sprinkle with bread crumbs and sesame seeds if using. Bake until tender, about 1 hour. If top browns before vegetables are done, lower temperature to 3250F and cover with aluminum foil. Serve warm. PER SERVING: 267 CAL.; 4G PROT.; 10G TOTAL FAT (1G SAT. FAT); 48G CARB.; 0 CHOL.; 49MG SOD.; 9G FIBER Recipe by: Vegetarian Times Magazine, February 1999, page 57 Converted by MM_Buster v2.0l.
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