I remember reading about a squash gratin a few months ago in Whole Living as I was prepping my palate for the colder weather. I had an butternut squash, some apples and a few leeks in the pantry. I did have red cooking wine, so I knew I could make my own version with some substitutions. Plus, I didn't use as much of the apples or butternut squash and it turned out just fine (actually, quite delicious!)
Ingredients
- 2 apples, thinly sliced (I used gala, but any baking red variety would work I imagine)
- 1/2 of a butternut squash, about 1.5 pounds, sliced
- 2 leek, cleaned and chopped, white part only
- Fresh sage leaves
- Red Cooking Wine
- Parmesan Cheese
- Clove of Garlic
Cook the leeks in a few tablespoons of olive oil with some garlic. Once they were tender, add a few leaves of chopped sage and about 1/4 cup of the wine until it is evaporated.In a baking dish, layer the squash in an even layer. Top with the leeks and layer the apples over the leeks. Next up, grate some Parmesan cheese over it all. Bake this in a preheated 450 degree oven for about 10 minutes or until the cheese is melted and browned. The squash/apples will be done if they are fork tender.
Hubs wasn't feeling it until he took a fork full. He even ate the leftovers the next day, which means this was a successful dish in my opinion. It would be a great side for Turkey Day I'm sure. I may make it for our small gathering. Delicious.