Love butternut squash but hate peeling and cutting it up? Me too! That’s why I almost always roast it first. Just cut the squash in half, remove the seeds and roast until nice and tender. Then you can pretty much turn it into anything you want….like this delicious Squash and Apple Gratin. A great addition to this year’s Thanksgiving menu.
Butternut Squash and Apple Gratin
1 hr 5 mins
1 hr 20 mins
Course: Side Dish
- 1 butternut squash (about 3 lbs.), halved and seeded
- 3 tablespoons butter
- 2 leeks, sliced
- 1 teaspoon salt, divided
- 1 large apple, peeled and sliced
- 1/3 cup heavy cream
- 2 tablespoons maple syrup
- 1½ tablespoons chopped fresh sage
- 1 cup Beemster Aged Gouda
- ½ cup fresh pumpernickel or whole grain bread crumbs
Preheat oven to 400°F. Arrange squash, cut side down, on lightly oiled baking sheet. Bake 40 minutes or until very tender.
Meanwhile, melt butter in large skillet and add leeks and ½ teaspoon salt. Cook over medium heat 8 minutes or until tender, stirring occasionally. Stir in apples and cook 3 minutes or until apples are just tender.
Scrape flesh from squash. In medium bowl mash squash and stir in heavy cream, maple syrup, sage and ½ teaspoon salt.
Place squash mixture in 1-quart baking dish, top with leek mixture. Combine Beemster and bread crumbs and sprinkle over leek mixture. Bake 15 minutes or until hot.