Description
A simple, warm gratin featuring sweet butternut squash, tart apple, and mild leeks.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 medium apples, cored and sliced
- 2 large leeks, white and light green parts only, sliced and cleaned
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup grated Gruyère cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Butter an 8×8 inch baking dish.
- In a large skillet, melt the butter over medium heat. Add the sliced leeks and cook until softened, about 5 minutes.
- Add the cubed butternut squash and cook for another 5 minutes, stirring occasionally.
- Stir in the thyme, salt, and pepper. Remove from heat.
- In a separate bowl, whisk together the heavy cream and milk.
- Arrange half of the squash and leek mixture in the prepared baking dish. Top with half of the sliced apples.
- Sprinkle with half of the Gruyère and Parmesan cheese. Repeat the layers with the remaining squash mixture, apples, and cheeses.
- Pour the cream and milk mixture evenly over the gratin.
- Bake for 45 to 55 minutes, or until the squash is tender and the top is golden brown and bubbly.
- Let the gratin rest for 10 minutes before serving.
Notes
- Rinse the sliced leeks thoroughly to remove any grit.
- You can substitute cheddar cheese for Gruyère if needed.
- For a crispier top, place the dish under the broiler for the last 1-2 minutes, watching carefully.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12
- Sodium: 450
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 25
- Fiber: 5
- Protein: 10
- Cholesterol: 75
Keywords: butternut squash, apple, leek, gratin, baked vegetable, side dish, cozy