1 medium butternut squash, peeled, seeded, sliced thinly
4 leeks (rinsed), whites only, cut in half lengthwise, sliced 1/4” thick
1 T. butter
8-10 fresh sage leaves, washed, dried throughly and sliced thinly
1/4 c. white wine
1 c. Gruyere cheese, grated (divided)
4 apples (Gala or Granny Smith) peeled, cored, and sliced thinly
1 c. heavy cream or half and half
Preheat oven to 400F. Spray 9” X 13” baking dish with non-stick spray. Layer squash in pan. Sauté leeks in butter until tender; add sage and wine, and cook until tender. Layer the leek mixture on top of the squash. Layer half of the cheese on top. Pour cream or half and half evenly over the cheese. Layer the apple slices on top. Cover with foil and bake 40-50 minutes. Remove from the oven, top with remaining cheese, return to the oven uncovered and brown an additional 10-15 minutes. Allow to cool slightly before serving.
Nutrition Facts per Serving:
Calories 180, Total Fat 11g, Saturated Fat 7g, Total Carbohydrate 16g, Fiber 2g, Protein 4g, Sodium 45 mg
This recipe is great for holiday meals and potlucks. Use as a side dish or vegetarian main entree. This dish is loaded with beta-carotene, fiber, and potassium.
Adapted from: Missy Cody, PhD RD LD
Tip of the Day
Bowl full of veggies! Add more vegetables to your day with a hearty soup or stew. Try tomato, butternut squash, or garden vegetable soup. Remember to look for reduced- or low-sodium varieties, when buying canned.