Ingredients
- 4 baking apples of your choice, peeled, cored and cut into 1/2-inch chunks
- 1 medium size butternut squash, peeled and seeded, and cut into 1/2-inch chunks
- 1 stick butter
- 1 cup chicken broth
- 1/2 cup leftover canned pumpkin puree
- 2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 cup maple syrup
- 1/2 cup parmesan cheese for casserole
Preparation
Baking Directions:
In 2 separate sauté pans over medium heat, melt butter evenly between both pans.
Add apples to one pan and butternut squash to the other.
Season with salt and pepper.
Sauté apples until soft but not mushy.
Butter will brown giving the apples color; this is fine when apples are light brown and soft.
Remove from heat and place in a large bowl.
Butternut squash will take longer, so continue to cook until the same nice color appears and butternut squash begins to become soft.
Remove and add to the bowl containing the apples.
In medium size sauce pan, combine cream, chicken broth, pumpkin puree and spices; mix thoroughly.
Bring to a boil, lower heat, add maple syrup, and stir.
Add to bowl with the apples and butternut squash and to stir mix thoroughly.
If the mixture seems dry, add a touch more cream.
Pour apple butternut squash mixture into casserole dish.
Bake for approximately 30 minutes or until fruits are soft and tender (or when the center of the casserole when pierced with a knife, comes out clean).
Sprinkle casserole with parmesan cheese, place on middle shelf under the broiler, and cook until cheese is golden brown.
Serve immediately.
