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Apple, Leek, and Butternut Squash Gratin

Butternut squash boosts this recipe with beta-carotene and vitamin C. To cook gratin in advance, prepare through step 2, cover, and refrigerate for up to 24 hours. Per serving: 264 calories; 6 g protein; 13 g fat; 30 g carbs; 5 g fiber. Read more about the Health Benefits of Apples and get more Healthy Apple Recipes.

  • Prep:
  • Total Time:
  • Servings: 4
Apple, Leek, and Butternut Squash Gratin

Photography: Dana Gallagher

Source: Body+Soul, September 2007


  • 3 tablespoons extra-virgin olive oil
  • 2 medium leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, well washed and dried
  • Coarse salt and ground pepper
  • 1/2 cup dry sherry
  • 1 tablespoon chopped fresh sage, plus leaves for garnish
  • 1 pound butternut squash, peeled, seeded, and sliced 1/8-inch thick
  • 1 pound apples, such as Gala, Cortland, Baldwin, or Macoun, peeled, halved, cored, and cut into 1/8-inch thick slices
  • 1/2 cup freshly grated Parmesan cheese


  1. Preheat the oven to 350 degrees. In a 10-inch skillet, heat 2 tablespoons of oil over medium heat. Add leeks and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until they begin to brown, about 10 minutes. Add sherry and sage and cook until liquid is reduced to a glaze, about 3 minutes; set aside.

  2. In a 2-quart shallow baking dish, arrange squash in overlapping layers; season with salt and pepper. Spread leeks evenly over the squash.

  3. Arrange apples in an overlapping layer over the leeks. Brush apples with remaining tablespoon oil. Cover tightly with aluminum foil. Bake 45 minutes.

  4. Uncover and sprinkle cheese over the top. Raise the oven temperature to 450 degrees and bake 10 minutes, or until the cheese has melted and is golden brown. The tip of a paring knife should easily pierce the gratin. Let cool 10 minutes before serving. Garnish with sage leaves.

Reviews (8)

  • agd31018 17 Jan, 2014

    Very delicious and nutritious! The sage really completes the flavours !

  • jayfarrell 26 Nov, 2012

    Rhonda, you're supposed to add the leek-sherry glaze to the squash layer before you put the apple layer on.

    Designrox, why do vegans only want two T of olive oil? What is wrong with three?

    I made this tonight, and the only thing I didn't like about it is that I didn't add enough salt. I also needed to bake it an extra ten minutes before putting on the Parmgiano. It was just delicious, and would go very nicely with a roast chicken or even make a nice Thanksgiving side dish.

  • didan_77 22 Nov, 2012

    This gratin is wonderful! Next time I'll add more leeks, and also cut the apple & squash thinner.

  • designrox1103 16 Nov, 2012

    For those of us who are Vegan:
    Reduce the Olive Oil to two tbsp (use only cold pressed )
    Substitute Seeds and nuts for Parmesan Cheese

  • rhondalynne 16 Oct, 2012

    There was no mention on when to add the glaze. So....I'm guessing add to the layers??

  • blaukehlchen 27 Nov, 2011

    Silly me, I add it to the leeks. Okay. The glaze part tripped me up.

  • blaukehlchen 27 Nov, 2011

    Pleading ignorance, so please be kind: when do I add the sherry-sage glaze? Thank you.

  • bro2fans3 25 Nov, 2011

    This recipe is delicious. This is the second Thanksgiving we have made it. It is a bit on the sweet side, but the scallions balance it out.

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