Butternut Squash and Apple Gratin

Recipe Author: Conne Ward Cameron

This recipe is adapted from one by Mary Moore, owner of Cook’s Warehouse. Her recipe uses leeks. I’m suggesting sautéed onions instead. But by all means, if there’s a leek in your vegetable crisper (or rather, 4 leeks) please use those.

Ingredients:

2 onions, cut in half lengthwise, slice into 1/4-inch slices 1 Tbsp butter, plus some for buttering baking dish Salt and pepper 1/4 cup sherry 8 - 10 fresh sage leaves, washed, dried thoroughly and sliced thinly 1 large butternut squash, peeled, seeded, sliced thinly on a mandolin (or by hand) 4 gala or granny smith apples, peeled, cored, and sliced thinly on a mandolin (or by hand) 1 cup gruyere, grated 1 cup heavy cream

Preparation:

Prepare a 9-by-13-inch baking dish with butter and preheat your oven to 400*F.

Sauté the onions in butter with salt and pepper until tender. Add sherry and sage, cook until liquid has almost reduced.

Layer butternut squash in prepared baking dish, sprinkle with a little salt and freshly ground pepper.

Layer the sautéed onions on top. Layer 1/2 cup gruyere cheese on top. Pour the heavy cream over the entire dish. Layer apple slices on top. Cover with foil and bake 40 – 50 minutes. Remove from oven, top with remaining cheese, return to oven uncovered and brown an additional 10 – 15 minutes. Allow to cool slightly and serve.

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