Butternut Squash Apple And Leek Gratin Recipes

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APPLE, BUTTERNUT SQUASH, AND LEEK GRATIN



Apple, Butternut Squash, and Leek Gratin image

A super simple yet divine side perfect for cozy fall dinners or even your Thanksgiving table.

Provided by Kare for Kitchen Treaty

Time 1h15m

Number Of Ingredients 8

2 tablespoons + 1 tablespoon extra virgin olive oil
2 leeks (green portion cut off, washed well and cut into skinny lengthwise strips)
1/2 cup dry sherry
1 tablespoon chopped fresh sage (or 1 teaspoon dried)
One pound butternut squash (peeled, seeded, and sliced into 1/8 inch rounds)
One pound apples (I suggest McIntosh, Gala, or Macoun, peeled, cut in half, cored, and sliced 1/8 inch thick)
1 cup shredded fresh Parmesan cheese
Salt and fresh ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees.
  • In a medium saute pan over medium heat, heat 2 tablespoons olive oil.
  • Add the leeks, sprinkle with a little salt and pepper, and saute over medium heat, stirring occasionally, for about 10 - 12 minutes until they start to brown.
  • Stir in the sherry and fresh sage, and continue cooking for about another 3 minutes, until the sherry has reduced.
  • In a casserole dish (2 quart size preferably), lay all the butternut squash on the bottom. Sprinkle a little salt and pepper on the squash.
  • Cover with the leeks.
  • Lay the apples on the leeks. If, unlike me, you have an actual apple corer, you can probably make these look waaaay prettier.
  • Brush the apples with the remaining 1 tablespoon olive oil.
  • Sprinkle on the Parmesan.
  • Cover the dish with foil, and bake for 45 minutes, or until the apples and squash are easily pierced with a fork.
  • Increase the oven heat to 450 degrees. Uncover the dish, and bake for another 10 minutes or so, until top is nicely browned.
  • Let cool for 5-10 minutes.

BUTTERNUT SQUASH, APPLE AND LEEK GRATIN



Butternut Squash, Apple and Leek Gratin image

This dish goes wonderful with a roast pork or a turkey dinner! The recipe is enough for about 4-5 people but you can easily double it.

Provided by Kittencalrecipezazz

Categories     Apple

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

6 cups butternut squash (peeled and cubed into about 1/2-inch pieces)
2 -3 tablespoons butter (can use oil)
2 large leeks, thinly sliced
2 granny smith apples, peeled and cubed
2 tablespoons brown sugar
1/2 teaspoon salt
1/8 teaspoon nutmeg
1 pinch black pepper
1/2 cup apple juice (or use apple cider)
1 1/2 cups soft breadcrumbs
3 tablespoons melted butter
1/4 cup toasted pine nuts (coarsley chopped or leave whole)

Steps:

  • In a bowl combine the 1-1/2 cups breadcrumbs with 3 tablespoons melted butter and pinenuts; set aside.
  • Grease a 2-quart casserole dish.
  • Heat 2-3 tablespoons of butter in a skillet over medium heat; add in leeks and saute for about 4-5 minutes or until lightly browned.
  • In a large bowl combine the cubed squash with sauteed leeks, apple, brown sugar, salt, nutmeg and black pepper; toss to combine.
  • Spoon into the prepared casserole dish; pour the apple juice or apple cider over the mixture.
  • Cover with foil and bake in a 400 degree oven for about 20 minutes.
  • Uncover the casserole and sprinkle the prepared breadcrumb/pine nut mixture over the top, then return to oven uncovered for another 15 minutes or until golden brown.
  • Delicious!

Nutrition Facts : Calories 427.5, Fat 21.2, SaturatedFat 9.8, Cholesterol 38.2, Sodium 529.6, Carbohydrate 60.4, Fiber 7.4, Sugar 24.6, Protein 5.6

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