I just opened a blog post from Food Renegade (click the photo below to see the original blog entry) and found a recipe I wanted to share.  That made me think of some other recipes that might interest you, so here we are.  My first blog post in let’s don’t discuss how long…

Bacon Wrapped Sweet Potato Bites – Click for Recipe

Butternut Squash / Beet / Granny Smith Apple Casserole

I found this recipe in the Spring and modified it to make it my own.  I hope your family enjoys it as much as mine did.  Just watch your fingers on the finger-eating mandoline!

Ingredients:
5-6 golden beets (or red if that’s what you have and you don’t mind the color bleeding – it looks funny but tastes good)
4 granny smith apples
1 butternut squash
1 red onion
1 tbsp sucanat (optional)
1/4 cup fresh thyme, roughly chopped (I have used other herbs, try what you have or what you like)
1/2 cup cold-pressed coconut oil, warmed to liquid (I have used olive oil)
Fresh ground black pepper
Fine ground sea salt

Freshly grated Parmesan cheese

Directions:

Slice your onion on the mandoline and add it, 1 tsp of coconut oil and sucanat, to a pan and brown over medium-high heat 10 minutes. Stir occasionally. While onions brown, peel and slice your beets on the mandoline and set aside. Slice your apples (do not peel, the green is pretty) on the mandoline, and cut out the core/seeds on the slices where you find it.

Peel your butternut squash and slice as well. Using a pastry brush, or your fingers, grease your baking dish.

Place a layer of beet rounds in the casserole dish. Paint with coconut oil. With a very light hand, sprinkle—SPRINKLE!—a touch of sea salt and pepper on your rounds. It’s important to season all layers, so be sure to be delicate with your amounts. A tiny pinch will do. Imagine, if you had to (or could) count, you’d make it so only 20 little grains of salt/pepper are on each round. I you are not a fan of pepper, use it every third layer instead of on each one.

Sprinkle beets with fresh thyme. Now place a layer of apple slices on top of your beets. Then place a thin layer of onions on top.

Paint with oil. Add a pinch of salt/pepper. Now place a butternut squash round on the apple/onions. Season with pepper/salt. Repeat this order until the dish is full (or you run out. It will bake down some.  Sprinkle grated Parmesan throughout the layers as desired.

Again, use this order and repeat until full:
Beet: coconut oil, fresh thyme, tiny pinch salt/pepper
Apple: coconut oil, tiny pinch salt/pepper
Onion
Butternut squash: Coconut oil, tiny pinch salt/pepper

No matter what layer you finish on, make sure you top it with fresh thyme, salt and pepper.  Finish with a generous layer of grated Parmesan.

Bake at 350°F for 45 minutes.

If you want to use the cream, while the casserole is baking, place cream ingredients in the blender and mix until ultra smooth. Drizzle over warm gratins and serve!

You can prepare this a day in advance. Just make sure it is covered well and you reheat it in the oven, never a microwave. Always use fresh cream sauce to drizzle, too.  This casserole reheats very well, the leftovers were devoured in our house, not a bit was wasted.  It is surprisingly sweet and the flavors meld very nicely.

For more Thanksgiving Real Food Recipes, check out Cheeseslave!

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