These are a hot take on classic taquitos. This meal is simple thanks to the slow cooker, and the flavors are intriguing. Serve with avocado ranch salad dressing, sour cream, or guacamole.
| Prep Time: | 40 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- Cooking spray
- ¼ cup flour
- 1 teaspoon salt
- 1 pinch cinnamon
- 1 butternut squash – peeled, seeded and sliced
- 4 apples – peeled, cored and sliced
- ½ sweet onion, thinly sliced
- 1 cup chicken stock
- 1 cup shredded sharp Cheddar cheese
- 3 slices bacon, cooked and crumbled
Instructions
- Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.
- Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.
- In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil.
- Bake in preheated oven for 40 minutes.
- Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.
Nutrition Facts
| Calories | 169 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 387 mg |
| Sugars | 9 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Great dish. Everyone loved it.
I used less broth as was suggested. My husband and grandson, who doesn’t like squash, loved it.
I made this ten years ago (really), reducing the stock to 1/2 cup. Although the flavor was good, it took twice as long to get done as the recipe said. So, it was on my mind to make it today. I used the 1 cup of stock as specified, added one sliced sweet potato and cooked for 50 minutes before adding the bacon and remaining cheese. The result was a creamy, delicious fall dish. I plan to make this several times this fall.
I am vegetarian and eat dairy and eggs and made this to take to my busy friend and her husband on a night that she has a class after work. They like veggie dishes and I made the dish as written except diced veggies into about 1/2″ pieces. I used vegetable broth and reduced fat cheese because my bag of grated cheddar had fused itself into one big hard chunk and I didn’t feel like re-grating it after chopping all those veggies. The ingredients filled a sprayed, glass 8″ square dish, covered with foil and baked @350 in a CONVECTION oven. The veggies were NOT TENDER, even after an extra 20-25 minutes. Since my microwave was not working I couldn’t finish in there and this flop ended up being a big embarrassment. I will try this recipe again, but will allow a much longer cooking time or may microwave veggies until partly tender before assembling casserole. Rather time consuming as written and will be more so if microwaved first too.
Made a huge batch for a church potluck. It was all gone quickly! I had to substitute mixed tropical fruit and peaches for the apples, because I found I didn’t have any after I started making it. Yummy!
Next time I make this I would omit the Cinnamon, 1/2 the liquid, and add 1 cup medium cheddar along with the Sharp cheddar. I added cubed chicken and that made it a one pot meal.
I made this with kobucha squash and Asiago. My husband had never eaten squash of any kind, and swore that he never would…until I made this! He ate almost the entire dish- I managed to get a little for myself- and asked me to make it again soon. It’s on the list for Thanksgiving this year, too!
decrease the amount of flour. I made it with gluten free flour. Needs a little brown sugar in the coating mixture and more cinnamon. Also, try adding toasted pecans
I am trying to eat a healthier lifestyle so I tried this with 1/2 the cheese and no bacon. It was good but not great. I too added a little pepper flakes. I’ve never had butternut squash before so I cut the chucks too large and took twice as long to bake. Think I will make for Thanksgiving with all the stuff in it and everyone will like it. I think alot of cheddar would taste great I just didn’t want all the calories.
Awesome, awesome awesome!!! I used just two apples and left out the bacon. Great recipe.
Not bad, but the timing is off – after over 45 minutes in the oven (40 covered with the foil), everything was still very crunchy. It needs MUCH longer – I left it in for another 20 minutes or so, and wish I had time to leave it longer. But by that time I was really hungry, so I pulled it out and served it anyway! That was my main issue. The flavor was all right, but even though I love these ingredients combined in other dishes (apples and onions, apples and squash, squash and onions), I’m not sure I liked them all combined together. Or maybe it was the chicken broth. Something about the flavor was just okay to me and didn’t really seem to mesh. Still, a nutritious dish that has good potential!
I have made this several times. And always get rave reviews. My sister “stole” half of the leftovers and wanted the recipe! Coworkers finished the pan at our pot luck luncheon, and then wanted to know ” what was that?” Family ask for it when the squash first comes out of the garden. A good sharp knife cuts the squash easy. I peel it after I cut it into slices.
This was fabulous. I may use less broth next time as it was a bit wet just to save the broth but did not affect the presentation or taste.
really liked it, left out the cheese and bacon as we are trying to cut calories. Used a whole can of chicken broth. Sliced everything really thin and was soft at the 40 minute mark. Will be making it again as a simple healthy and tasty sidedish.
This was a wonderful dish…..enjoyed the flavors! However, we did use some vegetable stock because it was opened, and used the fresh bacon bits (Hormel I think), in lieu of frying up bacon. My granddaughter had purchased a whole container of peeled, cut up squash (from Costco), so it was easy enough to fix and not nearly as time consuming as peeling & cutting up. It’s a must to do again.
Raves and an empty dish is all we’re left with. :o) Yummm.
This is a delicious and unique way to enjoy squash and apples. My family enjoyed the flavor, but I won’t be making it again. Who wants to spend their evening peeling and slicing a butternut squash? Unless you’re out to impress, you are DESPERATE for something new to do with all your squash, or you have a ton of time on your hands, this recipe is waaay too time-consuming to be a regular. I’d much rather stick the squash in the oven, leave it alone an hour, and scoop it out with a spoon, thanks.
The dish turned out AMAZING. The only thing that I noticed, is the dish needed to be cooked longer than stated in the recipe.
I concur with a previous reviewer, this was odd tasting. It was fun to prepare, but I was very disappointed with the outcome. I added brown sugar to make it more palatable.
Additional cooking was required. Next time, I will cut the squash much smaller, after all , the apples will cook much faster than squash. Taste was great.
I thought this was not all that great. I guess I just don’t like butternut squash very much. I made it exactly as written, but I suppose that the “sliced” squash should have been fairly thin, since in my case, about half the squash was still pretty hard after cooking. The apples were somewhat nice, though (I used Golden Delicious). I must note that this did not reheat very well at all; I had leftovers for several days and they were kind of yucky. Sorry, but I’m pretty sure I won’t be making this recipe again.