Butternut Squash, Leek & Apple Gratin
October 26, 2015
3 tbsp butter
2 leeks, white part only, thinly sliced
Sea salt and pepper
100ml dry white wine
1 tbsp chopped fresh sage
500g butternut squash, peeled, seeded, and thinly sliced
500g apples, thinly sliced
handful of freshly grated
1. Preheat oven to 180C.
2. In a large pan, melt 2 tbsp of butter over medium heat. Add leeks and a pinch of salt and pepper. Saute until they begin to brown, about 10 min. Add sherry and sage and cook for 2 min until liquid is reduced to a glaze. Set aside.
3. In a butter-greased shallow baking dish, arrange squash in overlapping layers, seasoning as you go. Spread leeks evenly over the squash. Arrange apples in an overlapping layer over the leeks.
4. Dot the apples with the remaining butter. Cover with foil and bake for 45 min.
5. Uncover, and sprinkle with parmesan cheese. Turn the heat up to 230C, return to the oven and bake for 10 min till golden.