Squash and Apple Gratin
An update to Grandma’s potato au gratin that’s just as comforting. This recipe puts those thinly sliced layers to work to seamlessly blend two fall favorites - apples and squash - into one simple and delicious dish.
1 butternut or kabocha squash
3 shallots or 1 onion, chopped
1 clove garlic
1 Tbsp chopped herbs - rosemary, sage, or thyme all work here
3 Tbsp butter (olive oil also works)
¼ c grated gruyere cheese
¼ c grated parmesan cheese
Salt and pepper to taste
Preheat the oven to 375F
Slice squash and apple in ¼ to ½ inch slices and place in alternating layers, season with salt and pepper. Don’t feel like layering? This works just as well by cubing your ingredients and tossing them together in a baking dish.
In a skillet, add shallot, garlic, herbs, and butter. Cook on medium low heat until shallots are transparent.
Pour herbed butter over prepared apples and squash.
Bake at 375 for 40 minutes, or until squash can be pierced with a fork
Remove, top with cheese mixture, bake for 5-10 minutes until cheese melts and browns.
Garnish with a sprig of remaining herbs
Want a crunch? Sprinkle on some breadcrumbs that have been lightly tossed with melted butter and salt for the last few minutes in the oven, until they crisp and brown.