I have a bumper crop of winter squash right now including Tahitian Melon(kind of like a large and sweet butternut). I've been thinking. How about slicing it up into thin layers, slicing  apples up into thin layers, alternate the layers, drizzle a mixture of agave and lemon juice mixed with spices(mace and cardomon maybe) and dots of butter,  and top with shredded sharp cheddar cheese and chopped pecans. Then bake for about an hour. It's an idea anyhow though it obviously needs some tweaking.

The things you think of when walking the dog!

delicious!

sounds to me like your body is telling you are deficient in something

says he who had a large bowl of curry flavoured roasted sweet potato earlier this evening lol

It does sound good. I love butternut squash and this is a favorite of mine from my blog:

http://www.lifeongreenlane.com/?p=335

My friend started a tradition of a big batch of Butternut squash soup kept warm in the crock pot for Thanksgiving. She sets it up outside of the kitchen with tea cups and saucers. This is her way of getting everyone out of the kitchen while she is still preparing the meal.

Gulfcoastguy, wasn't it you who posted a recipe with sweet potatoes, apples, some parmesan, etc. in layers that bakes in the oven? The squash would work well for that too!

Yes but it didn't go over very well. I've actually got Thanksgiving on the mind. Nobody there is going to eat sweet potatos unless they are mashed and have got marshmallows on top(gag me with a spoon)

try baking the sweet potatoes, slice thinly, dip in egg white and spiced ground flaxseed and fry in compliant oil.

Or slice very thin, sprinkle with olive oil and sea salt and make chips out of them.

Maybe add some sauteed onions in those layers with the apple . . . the onion and apple are equally sweet but not overwhelmingly so. I do this with sweet potatoes in a slow cooker and drizzle with a little ghee. Add a hit of cumin and garlic if you want a savory flavor and it's pure heaven. I bet it would be even better with the squash, lemon juice and agave.

Don't know why people insist on eating that nasty sickeningly sweet casserole with the marshmallows on top. Around here they make it with Bruce's canned sweet potatoes which are loaded with corn syrup and then dump more corn on top (marshmallows are almost all corn-derived ingredients).    I hated sweet potatoes for years because of that stupid recipe. It wasn't until I had a baked sweet potato with just a little sea salt and butter that it became clear how delicious they really are.

I like butternut or hubbard squash mashed and spread out in a baking dish, then topped with ghee, salt and (*cringe*) Parmesan cheese.  Bake it till it looks yummy.

I made some curried pumpkin soup once that was astonishing.  It had coconut milk, curry powder, baked and mashed pumpkin and butter.

You know, that baked sweet potato casserole doesn't have to be that sweet.  My mom made it with pineapple juice instead of sugar.  Instead of putting marshmallows on top, you could top the sweet potatoes with caramelized pecans and pineapple circles.  In a pan, melt ghee.  Add pecans and honey or agave.  Cook for a minute, stirring constantly.  Then pour that mixture over the pineapples which are on top of the sweet potatoes.  Bake it for half an hour or so.  Yum!  Maybe I'll make that this year!

There's a recipe that is made for the Jewish holiday holidays that's made with sweet potatoes, prunes and baby carrots  Cut it up into thin slices, put some ghee in the baking dish and if needed a little agave or turbinado sugar.  It cooks at 350 or 400 for quite a while, up to 3 hours, covered, then uncovered for the last 1/2 hour.  Delicious.  Apples and/or cranberries would be a delicious
addition.

I like the idea of savory sweet potatoes with onions & spices.  Everybody in my family likes that marshmallow cr@p on top of theirs, too.  It's traditonal.  I just scrape it off now, but I never liked it back then either, the very sweet & savory mixed on one plate.  Thanksgiving dinner is such a strange meal.  At least if you have lots of side dishes there is something for everyone.  Or can be.  

GCG, your squash dish sounds yummy.     Personally, I don't think it needs the cheese, but if you can have it - good for you!!

That sounds really good!  I think new food combos can really help adherence the longer you do the diet.

Quoted from O in Virginia

I like the idea of savory sweet potatoes with onions & spices.  Everybody in my family likes that marshmallow cr@p on top of theirs, too.  It's traditonal.  I just scrape it off now, but I never liked it back then either, the very sweet & savory mixed on one plate.  Thanksgiving dinner is such a strange meal.  At least if you have lots of side dishes there is something for everyone.  Or can be.  

GCG, your squash dish sounds yummy.     Personally, I don't think it needs the cheese, but if you can have it - good for you!!

Sharp cheddar cheese with apple pie is a tradition to cut the sweetness and I'm a B Nomad so there is very little dairy I can't have. It also makes it look like a more traditional casserole. As far as savory I have made Chipolte Scalloped Sweet Potatos(see foodnetwork.com) but I have 50 pounds or so of squash not sweet potatos.

Quoted from gulfcoastguy

Sharp cheddar cheese with apple pie is a tradition to cut the sweetness and I'm a B Nomad so there is very little dairy I can't have. It also makes it look like a more traditional casserole. As far as savory I have made Chipolte Scalloped Sweet Potatos(see foodnetwork.com) but I have 50 pounds or so of squash not sweet potatos.

I realize you were talking about squash, not sweet potatoes.  It's just the conversation veered toward sweet potatoes, too.  I also know that cheddar wtih apple pie is traditional for some (not me, I used to like mine with ice cream).  True, most people like their casseroles au gratin.  I'm just jealous that you can have all that cheese.  

I grew up eating sharp cheddar with homemade apple pie. It's an acquired taste but quite delicious.

Slice up some of those squash and give the recipe a try GCG, let us know how it turns out.

I was totally with you until the Sharp Cheddar.
Though it's a favorite of mine, as a cheese, I think I'd rather see Gruyère in there, also splendid with apples.
I would also use walnuts instead of pecans.
Pecans are a very rich nut, for me too much so with cheese, usually. When you consider the "dots of butter" on there... you've (for me) ventured into the "Dessert" category...which is itself okay.

I'm coming over!!!  

I was reading a book called "Berries, Nuts and seeds" and your recipe is practically identical to the one listed in the pecan section.  It's supposed to be real good for battling fatigue.  I think he had nutmeg in it also.  But no cheese I don't think and it was with acorn squash and not butternut.  But the green apples were paired with it and I was kind of like, Huh.  I'll tell you what I LOVE acorn squash, and butternut squash.  And sweet potatoes too.  And in our house, we don't add any sugar stuff to sweet potatoes.  There totally sweet on there own if you roast them.  

Quoted from geminisue

try baking the sweet potatoes, slice thinly, dip in egg white and spiced ground flaxseed and fry in compliant oil.

Or slice very thin, sprinkle with olive oil and sea salt and make chips out of them.

This is a good one! Sounds great. Thanks

Quoted from Brighid45

I grew up eating sharp cheddar with homemade apple pie. It's an acquired taste but quite delicious.

Slice up some of those squash and give the recipe a try GCG, let us know how it turns out.

I just sliced and cubed a watermelon sized squash, enough for 9 pints of squash pickles. Since the recipe is for 4 pints even doubled I have a pint left over. Maybe a small test batch in the middle of the week.

Quoted from san j

I was totally with you until the Sharp Cheddar.
Though it's a favorite of mine, as a cheese, I think I'd rather see Gruyère in there, also splendid with apples.
I would also use walnuts instead of pecans.
Pecans are a very rich nut, for me too much so with cheese, usually. When you consider the "dots of butter" on there... you've (for me) ventured into the "Dessert" category...which is itself okay.

We have quart jars full of shelled pecans in the freezer, good crops the last couple of years. With the economy the way it is I'm trying to work with what is free as much as possible. The cheese hasn't been bought yet.

Quoted from JJR

I was reading a book called "Berries, Nuts and seeds" and your recipe is practically identical to the one listed in the pecan section.  It's supposed to be real good for battling fatigue.  I think he had nutmeg in it also.  But no cheese I don't think and it was with acorn squash and not butternut.  But the green apples were paired with it and I was kind of like, Huh.  I'll tell you what I LOVE acorn squash, and butternut squash.  And sweet potatoes too.  And in our house, we don't add any sugar stuff to sweet potatoes.  There totally sweet on there own if you roast them.  

Well the nutmeg is under consideration. I prefer sweet potatos with just a little butter usually.

Quoted from Ribbit

You know, that baked sweet potato casserole doesn't have to be that sweet.  My mom made it with pineapple juice instead of sugar.  Instead of putting marshmallows on top, you could top the sweet potatoes with caramelized pecans and pineapple circles.  In a pan, melt ghee.  Add pecans and honey or agave.  Cook for a minute, stirring constantly.  Then pour that mixture over the pineapples which are on top of the sweet potatoes.  Bake it for half an hour or so.  Yum!  Maybe I'll make that this year!

I have a recipe in a book for butternut squash glazed with brown sugar and pineapple juice or orange juice and butter. The oj is out now days as well as the brown sugar but a little molasses or agave and pineapple juice still works.

I'm still waiting to find out how those squash pickles turn out...

sounds yummy