3 T. roasted shallot olive oil
3 small white or sweet onions, sliced
1/2 tsp. dried sage (or 1 tbls chopped fresh sage)
course salt and freshly ground pepper
1/2 cup dry sherry
2 yellow squash, peeled and sliced
3 small apples, peeled, cored & sliced
1/2 cup freshly grated Parmesan cheese
Preheat oven to 350°. In a 10 inch skillet, heat 2 T. oil over medium heat. Add onions and 2 T. water; season with salt and pepper. Cook, stirring occasionally until they begin to brown, about 10 minutes. Add sherry and sage and cook until liquid is reduced to a glaze, about 3 minutes. Set aside.
In a 2 qt shallow baking dish (or 9″ square dish), arrange squash in overlapping layers; season with salt and pepper. Spread onions evening over squash. Arrange apples in an overlapping layer over the onions. Drizzle with remaining 1 tbls. olive oil. Cover tightly with foil. Bake 45 minutes.
Uncover and sprinkle cheese on top. Raise the oven temp to 450º and bake 10 minutes longer, or until the cheese has melted and is golden brown. Let cool 10 minutes before serving.
Copyright © 2019 Montana Mountain Maven / Tina R. Cusker. All rights reserved.