This gratin combines two of our favorite fall ingredients for a savory dish with a hint of wholesome sweetness.
Butternut Squash and Apple Gratin
Yield: approximately 6 servings
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- 1 (1½-pound) butternut squash, peeled, halved, seeded, and cut into 1⁄2-inch-thick slices
- ½ cup heavy whipping cream
- ½ cup chicken broth
- 1 cup shredded fontina cheese
- 2 teaspoons chopped fresh sage, divided
- 2 teaspoons fresh thyme, divided
- ⅛ teaspoon ground nutmeg
- 1¼ teaspoons kosher salt, divided
- ½ teaspoon ground black pepper, divided
- 4 tablespoons unsalted butter
- 1 cup chopped yellow onion
- 2 large Granny Smith apples, peeled and sliced
- ½ cup shredded sharp white Cheddar cheese
- ¼ cup Japanese bread crumbs (panko)
- Preheat oven to 350°.
- Place squash in 2-quart baking dish. In a medium bowl, stir together cream, broth, fontina, 1 teaspoon sage, 1 teaspoon thyme, nutmeg, ½ teaspoon salt, and ¼ teaspoon pepper. Pour mixture over squash. Cover tightly with aluminum foil.
- Bake until squash is just tender, approximately 40 minutes. Set aside. Increase oven to broil.
- In a large skillet, melt butter over medium heat. Add onion; cook until softened, approximately 8 minutes. Increase heat to medium-high; add apple. Cook, stirring occasionally, until just tender, approximately 10 minutes. Stir in remaining 1 teaspoon sage, 1 teaspoon thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Spoon apple mixture over squash. Sprinkle with Cheddar and panko.
- Broil, watching carefully, until golden brown, approximately 4 minutes.
Taste of the South https://www.tasteofthesouthmagazine.com/