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

Parmesan cheese



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.