LaVon Eblen shares a recipe for a casserole that could be great for the holiday season.

Winter Squash Bake

1 Honeycrisp or Cosmic Crisp apple, cored and cut into wedges

2 cups blended kinds of rice

3 cups peeled and seeded winter squash, cut into ¾” cubes

1 cup chopped white onions

1 ½ tsp. finely chopped rosemary plus extra for garnish

1 tsp. finely chopped fresh thyme

½ tsp salt

1/8 tsp. black pepper

2 cups apple cider or apple juice

1 1/4 cup vegetable stock

2 tablespoon butter

1 cup shredded Gruyere cheese

2/3 cup chopped walnuts, toasted

¼ cup dried cranberries

>Preheat oven to 350 degrees. Cut apple into wedges crosswise into thirds. Combine apples, rice blend, squash, onions, rosemary, thyme, salt and pepper in a 9”x13” baking dish. Set aside.

>Combine apple cider or juice, vegetable stock and butter in a large saucepan; bring to boil. Pour mixture over rice mixture in baking dish; stir to combine.

Tightly cover with foil.

>Bake for 40 minutes; remove foil. Sprinkle with cheese, walnuts and cranberries. Bake uncovered for 15 to 20 minutes or until rice is tender. Garnish with additional rosemary if desired.

Serves 12 to 15