Krystyn Strother


Apple + Squash Gratin

This is dish is great as a side and easy to bring to your next potluck. Feel free to use other kinds of squash in this recipe; delicata or kabocha a great substitutes.



  • 3 Tbls olive oil
  • 2 Leeks, white part only, thinly sliced, washed well and drained
  • 2 Tbls water
  • Salt and pepper
  • 1/2 cup dry sherry
  • 1 Tbls chopped fresh sage leaves, plus whole leaves for garnish
  • 1 pound butternut squash, peeled, seeded and cut into 1/8 thick slices*
  • 1 pound apples, such as Gala, Cortland, Baldwin, or Macoun, peeled, halved, cored and cut into 1/8 inch thick slices*
  • 2 ounces finely grated Parmigiano-Reggiano (optional)


1 Preheat oven to 350F. In a 10-inch skillet, heat 2 tablespoons olive oil over medium. Add leeks and the water; season with salt and pepper. Cook, stirring occasionally, until leeks begin to brown, about 10 minutes. Add sherry and sage and cook, stirring, until liquid is reduced to a glaze, about 3 minutes.

2 In a 2-quart shallow baking dish, arrange squash in overlapping layers; season with salt and pepper. Spread leeks evenly over the squash. Arrange apples in an overlapping layer over the leeks. Brush apples with remaining tablespoon oil. Cover tightly with parchment, the foil. Bake 45 minutes.

3 Uncover and sprinkle cheese, if using, over the top. Raise oven temp to 450F. Continue baking until the cheese has melted and is golden brown, about 10 minutes. Let cool 10 minutes before serving, garnished with sage leaves.

*A food processor or mandolin works well here.

Site Design: Krystyn Strother