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! Our squash is arriving fresh from Pierson Farm in Bradford (Woodstock) and Paul Mazza’s Farm in Essex Junction (Waterbury), and our apples are coming from Champlain Orchards in Shoreham and Scott Farm in Dummerston. Bayley Hazen Blue is produced by Jasper Hill Farm in Greensboro.
- 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
- Preheat oven to 350 degrees.
- 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.
- 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.
- 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.
- 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.