Butternut Squash and Apple Gratin


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. 1 (1½-pound) butternut squash, peeled, halved, seeded, and cut into 1⁄2-inch-thick slices
  2. ½ cup heavy whipping cream
  3. ½ cup chicken broth
  4. 1 cup shredded fontina cheese
  5. 2 teaspoons chopped fresh sage, divided
  6. 2 teaspoons fresh thyme, divided
  7. ⅛ teaspoon ground nutmeg
  8. 1¼ teaspoons kosher salt, divided
  9. ½ teaspoon ground black pepper, divided
  10. 4 tablespoons unsalted butter
  11. 1 cup chopped yellow onion
  12. 2 large Granny Smith apples, peeled and sliced
  13. ½ cup shredded sharp white Cheddar cheese
  14. ¼ cup Japanese bread crumbs (panko)
  1. Preheat oven to 350°.
  2. 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.
  3. Bake until squash is just tender, approximately 40 minutes. Set aside. Increase oven to broil.
  4. 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.
  5. Broil, watching carefully, until golden brown, approximately 4 minutes.
Taste of the South https://www.tasteofthesouthmagazine.com/


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