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.