Apple, Leek, and Butternut Squash Gratin
- Comments()
- Prep Time 30 minutes
- Total Time 1 hour 20 minutes
- Yield Serves 4
Ingredients
- 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
Directions
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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.
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In a 2-quart shallow baking dish, arrange squash in overlapping layers; season with salt and pepper. Spread leeks evenly over the squash.
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Arrange apples in an overlapping layer over the leeks. Brush apples with remaining tablespoon oil. Cover tightly with aluminum foil. Bake 45 minutes.
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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.
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.
This gratin is wonderful! Next time I'll add more leeks, and also cut the apple & squash thinner.
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
There was no mention on when to add the glaze. So....I'm guessing add to the layers??
Silly me, I add it to the leeks. Okay. The glaze part tripped me up.
Pleading ignorance, so please be kind: when do I add the sherry-sage glaze? Thank you.
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.