1 package of butternut squash (48 oz) - Cut into bite size pieces
3 tbsp Wegman's basting oil
1 container (24 oz) Wegman's Parmesan cream sauce
2 granny smith apples, cored, peeled, and thinly sliced (about 3 cups)
1 cup of shredded gruyere cheese
1/2 cup panko bread crumbs
Salt and pepper, to taste
Preheat oven to 450 degrees.
Add squash and 2 tbsp basting oil to a large bowl. Toss to coat.
Season with salt and pepper.
Put squash on large baking sheet and roast for 25-30 minutes. Flip halfway.
Let rest and cool for 10 minutes.
Reduce oven to 350 degrees.
Add squash and 1 cup of cream sauce to a large bowl. Coat squash. Pour into casserole dish.
Add apples and 1 cup of cream sauce to large bowl. Coat apples. Place on top of squash in casserole dish. Press down with spatula. Season with salt and pepper.
Pour remaining sauce on top.
Bake for 30 minutes. Remove from oven and top with cheese.
Preheat oven to broil.
Combine 1 tbsp basting oil and panko. Sprinkle evenly over cheese. Broil 2-3 minutes.
Melt cheese and start to brown. Remove from oven. Rest for 10 minutes before serving.