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Apple, Leek, and Butternut Squash Gratin

Recipe photo courtesy of Dana Gallagher

This gratin is a savory and sweet side dish for chicken or pork.

Source: Body+Soul, September 2007
Total Time Prep Servings



Cook's Notes

To cook gratin in advance, prepare through step 2, cover, and refrigerate for up to 24 hours

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How would you rate this recipe?
  • MS12022345
    17 JAN, 2014
    Very delicious and nutritious! The sage really completes the flavours !
  • jay5835
    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
    22 NOV, 2012
    This gratin is wonderful! Next time I'll add more leeks, and also cut the apple & squash thinner.
  • MS11483048
    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.
  • MS10843222
    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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