pumpkin lunch

I took squash-and-apple casserole to lunch every day during my last stretch of working, and it really was good. It held up well over the week, and went nicely with my squash bread and the sagey, cabbagey beans I made to go with it.

Squash Apple Casserole

1T olive oil
1 medium onion, thinly sliced
600g squash, peeled and sliced as thin as you can
800g apples (Winesaps are good, as would be Pink Ladies; Granny Smiths wouldn't soften up enough with baking), peeled, cored, and sliced about 1/2cm thick
1/3 cup brown sugar
1T tapioca flour
1t cinnamon
1/4t each nutmeg and salt
1/8t each pepper and cloves
1/2C almond flakes

Heat you oven to 400ºF. Fry the onion in the olive oil till limp and golden. If you have a casserole that can go on the stove do it in that, otherwise transfer the onions to your casserole when they're cooked. Mix all the dry ingredients besides the almonds in a little bowl. Arrange half of the squash slices over the onions, then scatter 1/4 of the sugar mixture over. Continue layering--apple, sugar, squash, sugar, apple, sugar--and top it off with the almond flakes. Cover it all up with tin foil and bake for half an hour. Take the tin foil off and bake for another 15 minutes, or until it feels done when you poke it with a little knife. Serve warm.