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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.


  • 1lb apples

  • 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

Recipe Notes

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.