I'm trying something new. I had a partial carton of Greek Yogurt and some winter squash (like a extra sweet butternut) harvested back in september on hand. I'm trying the following.

About 2 lbs of Tahitian melon squash cut crosswise into 1/4 inch thick slices
2 granny smith apples sliced into quarter inch slices

Sauce 1 cup greek yogurt, 1 tsp cinnamon, 1/2 teaspoon cloves, 1/2 teaspoon ground ginger, 1 tsp crush red pepper flakes, 1/4 tsp cardomon, large pinch of kosher salt.

Into a buttered casserol dish, 1 layer squash, 1 layer sauce, 1 layer apple, 1 layer squash 1 layer apple, 1 layer sauce, 1 layer squash, butter dotted on top.

Bake at 350F till done.

If this works it is an original, If it doesn't "I know Nothing!"

Everything sounds good to me except the red pepper flakes...  I don't know how the yogurt will hold up to the baking, but that is what experimentation is about...

I hope you enjoy it!  Please keep us informed...

Sweet and spicey is a good combination. So far I added a half stick of butter since it was a little dry on top,

it works and is an original!!haha

BTW it was pretty good but it could probably use more of the yogurt sauce in proportion. That is something that has to be eyeballed in relation to the size of the squash.

Oh yummm    I wish I was allowed yoghurt! (even soy yoghurts have avoids) any ideas for an alternative? & maybe you could add it to the reciepe section?

Well if somebody wants to add it it's fine. As I said you have to eyeball the proportions and exchange ghee for butter for some types. Cinnamon is a black dot for me but I don't indulge in it that often. The winter squash/apple combo is classic. To go dessert style maybe delete the crushed red pepper and add a little orange zest and maybe pecans?