Butternut Squash and Apple Gratin

I'm always on the lookout for recipes that can easily be assembled ahead of time and that are tasty enough to possibly make it on the menu for Thanksgiving. This recipe gets bonus points this year as another use for all the apples we have!

If you omit the bacon and use vegetable broth it makes a great vegetarian side dish.

Butternut Squash and Apple Gratin
  Serves 8

1 large Butternut Squash

4 medium Apples 

1 medium Yellow Onion, diced

1/4 C Whole Wheat Flour

1/4 tsp Smoked Paprika 

1/4 tsp Sea Salt

1/4 tsp Cinnamon 

1 1/2 C Grated Sharp Cheddar Cheese

3 slices of cooked Bacon, chopped

1 C Chicken or Vegetable Broth

Preheat oven to 350. Grease a 9x13 baking pan and set aside. In a small bowl mix together flour, paprika, salt and cinnamon. Peel, seed and cube butternut squash into  1/2 inch chunks.  Peel and cut apples into similar sized pieces. Toss squash, onions and apples in a large bowl with flour mixture. Mix one cup of grated cheddar and chopped bacon into squash (reserve 1/2 cup of cheese for later). Pour squash mixture into prepared pan, add broth, cover with foil and bake 1 hour. After 1 hour remove foil, sprinkle with remaining cheese and bake additional 15 minutes.