Autumn Butternut Stacks

Autumn Butternut Stacks

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  • 4 butternut squash – equal in size
  • 4 Granny Smith apples – equal in size
  • 4 round russet potatoes – equal in size
  • 16 slices Canadian bacon
  • 1 round smoked Gouda cheese
  • 4 tsp salt and pepper
  • 8 tsp dry rubbed sage
  • crème fraîche


  1. Peel the “neck” portion of a butternut squash and slice it into 1/2-inch rounds. Core a Granny Smith apple and slice into 1/2-inch rounds. Scrub a potato and slice it into 1/2-inch rounds as well. Slice the Gouda cheese into 1/2-inch rounds.
  2. Preheat oven to 375° F and begin the stacking process.
  3. Using a large cleaned tin can (I use a large emptied can of baked beans) spray inside with cooking spray. Place the can in the center of a cast iron pan. Layer the squash, apple, Canadian bacon, potato, and Gouda; gently sprinkling each layer with salt, pepper and dry sage as you go. Create two layers finishing with one final slice of squash.
  4. Bake for 40 minutes. Cool slightly and plate with a dollop of crème fraîche and a fresh sage leaf.
Autumn Butternut Stacks
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