This spiced butternut squash and apple casserole is a warm, cozy dish that captures the essence of fall.
Candied walnuts (which add omega-3s and more fiber) and antioxidant-rich pomegranate arils are the finishing flourishes.
This healthy side adds a perfect sweet, salty and tangy bite to cozy cold-weather meals.
Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Check out our expert tips below on how to choose the best butternut squash.
Spread in an even layer.
Meanwhile, heat 112 teaspoons oil in a medium saucepan over medium heat.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Sprinkle with 12 cup goat cheese.
Transfer to a clean cutting board; let stand until cool enough to handle, about 5 minutes.
Coarsely chop the nuts, breaking apart any large clusters.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Sprinkle the nuts and 14 cup pomegranate arils over the casserole.
Garnish with additional thyme, if desired.
Trim off the ends, peel the squash and then cut it crosswise.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Next, halve the bulb and the neck.
Cut the squash pieces into 14- to 12-inch-thick strips and then cut across those strips into bite-size cubes.
Pomegranate season is short, but you should be able to find frozen pomegranate arils at the supermarket.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
They are flash-frozen at the peak of freshness and just as good as fresh ones.
Although they wont provide exactly the same taste or texture, youll still get those tart flavors.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
