As the temperatures start to dip, we’re craving fall comfort foods! This autumn recipe blends the nutty flavor of butternut squash, the sweetness of apple, and the creamy, tangy taste of a locally produced blue cheese.

Yay for harvest season!

Ingredients

• 2 1/2  tbsp  olive oil, divided 
• 20 oz  cut butternut squash, sliced  into 1/8-inch thick pieces  
• Salt and pepper to taste 
• 1/8 tsp  ground nutmeg, divided  
• 1 1/2 cups (12 fl oz)  heavy cream 
• 2 tart apples (we recommend a Honey Crisp/Granny Smith blend. You could also use Cortland.), cored, peeled, thinly sliced 
• 3 oz  Bayley Hazen Blue cheese 

Directions

1. Preheat oven to 350 degrees. 
2. Prepare a 2-quart shallow casserole dish with a thin coating of 1 1/2 tbsp oil.  Place the casserole dish on a baking sheet. Arrange a single layer of squash on the bottom of the dish; season with salt and pepper and half the nutmeg. Repeat layering process until you’ve used up all of your squash (you should have 2-3 layers). Pour heavy cream over all.  
3. Bake for 30 min; remove from oven. Using a spatula, press the squash/cream mixture down and return to oven. Bake 10 min; remove from oven.  
4. In a small bowl, toss apples with 1 tbsp oil.  Arrange a layer of apple slices on top of the squash mixture; the apples will overlap slightly. Press apple slices gently into creamy mixture with a spatula.  
5. Return casserole to oven; bake 45-50 min or until squash and apples are tender.  Remove from oven. Crumble the Bayley Hazen Blue on top of  casserole and let the cheese melt before serving.