Apple and Butternut Squash Casserole

Ingredients:

• Olive oil spray
• 3 tablespoons butter
• 2 tablespoons olive oil
• 2 cups mushrooms, quartered
• 1 small butternut squash, peeled and cut into 1-inch chunks
• 1 stalk celery, chopped
• 1 small yellow onion, chopped
• Salt and pepper to taste
• ½ cup bread crumbs
• 2 granny smith apples, peeled, cored, and roughly chopped
• 1 teaspoon chopped thyme
• ½ cup toasted chopped pecans

Directions:

1. Preheat oven to 400°F.
2. Spray a medium baking dish with olive oil cooking spray and set aside.
3. Melt 1 tablespoon of the butter and oil in a large skillet. Add mushrooms, celery, squash, onions and salt and cook for 10 minutes, stirring often. Reduce heat, cover and cook for 5 to 10 minutes, stirring occasionally, until squash is tender.
4. Melt remaining two tablespoons butter in a small pot. Add breadcrumbs, stir to coat and set aside. Add apples, thyme, salt and pepper to squash mixture and cook until apples are tender, 5 to 10 minutes more. Transfer squash mixture and any pan juices to baking dish and sprinkle bread crumbs over the top.
5. Bake until bread crumbs are golden brown, about 10 to 15 minutes. Garnish with toasted pecans before serving.

TEXT VERSION OF NUTRITION FACTS: Serving Size: 1/6 of recipe (133 g) Servings Per Recipe: 6 Amount per serving Calories 226 Calories from fat 157 Total Fat 17.4 g Saturated Fat 5.0 g Cholesterol 15 mg Sodium 113 mg Total Carbohydrates 16.8 g Dietary Fiber 3.1 g Sugars 7.0 g Protein 3.3 g Vitamin A 5% Vitamin C 12% Calcium 4% Iron 7% Grade B