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Gallery Apple, Leek, and Butternut Squash Gratin Credit: Dana Gallagher Recipe Summary prep: 30 mins total: 1 hr 20 mins Servings: 4

Ingredients Ingredient Checklist 3 tablespoons extra-virgin olive oil 2 medium leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, well washed and dried Coarse salt and ground pepper 1/2 cup dry sherry 1 tablespoon chopped fresh sage, plus leaves for garnish 1 pound butternut squash, peeled, seeded, and sliced 1/8-inch thick 1 pound apples, such as Gala, Cortland, Baldwin, or Macoun, peeled, halved, cored, and cut into 1/8-inch thick slices 1/2 cup freshly grated Parmesan cheese

Cook’s Notes To cook gratin in advance, prepare through step 2, cover, and refrigerate for up to 24 hours

Gallery Apple, Leek, and Butternut Squash Gratin Credit: Dana Gallagher

Recipe Summary prep: 30 mins total: 1 hr 20 mins Servings: 4

Apple, Leek, and Butternut Squash Gratin      Credit: Dana Gallagher

Apple, Leek, and Butternut Squash Gratin

Credit: Dana Gallagher

Apple, Leek, and Butternut Squash Gratin

Recipe Summary prep: 30 mins total: 1 hr 20 mins Servings: 4

Recipe Summary

prep: 30 mins total: 1 hr 20 mins

Servings: 4

prep: 30 mins

total: 1 hr 20 mins

prep:

30 mins

total:

1 hr 20 mins

Servings: 4

4

Ingredients

Ingredients

  • 3 tablespoons extra-virgin olive oil 2 medium leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, well washed and dried Coarse salt and ground pepper 1/2 cup dry sherry 1 tablespoon chopped fresh sage, plus leaves for garnish 1 pound butternut squash, peeled, seeded, and sliced 1/8-inch thick 1 pound apples, such as Gala, Cortland, Baldwin, or Macoun, peeled, halved, cored, and cut into 1/8-inch thick slices 1/2 cup freshly grated Parmesan cheese

Directions

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

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 aluminum foil. Bake 45 minutes.

Uncover and sprinkle cheese over the top. Raise the oven temperature to 450 degrees and bake 10 minutes, or until the cheese has melted and is golden brown. The tip of a paring knife should easily pierce the gratin. Let cool 10 minutes before serving. Garnish with sage leaves.

Cook’s Notes To cook gratin in advance, prepare through step 2, cover, and refrigerate for up to 24 hours

Cook’s Notes

To cook gratin in advance, prepare through step 2, cover, and refrigerate for up to 24 hours

Reviews (8)

 Add Rating & Review     173 Ratings   5 star values:        43    4 star values:        54    3 star values:        50    2 star values:        23    1 star values:        3

Reviews (8)

Add Rating & Review     173 Ratings   5 star values:        43    4 star values:        54    3 star values:        50    2 star values:        23    1 star values:        3

Add Rating & Review

173 Ratings 5 star values: 43 4 star values: 54 3 star values: 50 2 star values: 23 1 star values: 3

173 Ratings 5 star values: 43 4 star values: 54 3 star values: 50 2 star values: 23 1 star values: 3

173 Ratings 5 star values: 43 4 star values: 54 3 star values: 50 2 star values: 23 1 star values: 3

  • 5 star values: 43 4 star values: 54 3 star values: 50 2 star values: 23 1 star values: 3

    Martha Stewart Member     Rating: 5.0 stars       01/17/2020   Is the nutritional information available for this recipe?  

Martha Stewart Member     Rating: 5 stars       01/17/2014   Very delicious and nutritious! The sage really completes the flavours !  

Martha Stewart Member     Rating: Unrated       11/26/2012   Rhonda, you're supposed to add the leek-sherry glaze to the squash layer before you put the apple layer on. Designrox, why do vegans only want two T of olive oil? What is wrong with three? I made this tonight, and the only thing I didn't like about it is that I didn't add enough salt. I also needed to bake it an extra ten minutes before putting on the Parmgiano. It was just delicious, and would go very nicely with a roast chicken or even make a nice Thanksgiving side dish.  

Martha Stewart Member     Rating: 5 stars       11/22/2012   This gratin is wonderful! Next time I'll add more leeks, and also cut the apple & squash thinner.  

Martha Stewart Member     Rating: Unrated       11/16/2012   For those of us who are Vegan: Reduce the Olive Oil to two tbsp (use only cold pressed ) Substitute Seeds and nuts for Parmesan Cheese  

Martha Stewart Member     Rating: Unrated       10/16/2012   There was no mention on when to add the glaze. So....I'm guessing add to the layers??  

Martha Stewart Member     Rating: Unrated       11/27/2011   Silly me, I add it to the leeks. Okay. The glaze part tripped me up.  

Martha Stewart Member     Rating: Unrated       11/27/2011   Pleading ignorance, so please be kind: when do I add the sherry-sage glaze? Thank you.  

Martha Stewart Member     Rating: Unrated       11/25/2011   This recipe is delicious. This is the second Thanksgiving we have made it. It is a bit on the sweet side, but the scallions balance it out.

    Martha Stewart Member

    Rating: 5.0 stars 01/17/2020

Is the nutritional information available for this recipe?

Rating: 5.0 stars

Rating: 5 stars 01/17/2014

Very delicious and nutritious! The sage really completes the flavours !

Rating: 5 stars

Rating: Unrated 11/26/2012

Rhonda, you’re supposed to add the leek-sherry glaze to the squash layer before you put the apple layer on. Designrox, why do vegans only want two T of olive oil? What is wrong with three? I made this tonight, and the only thing I didn’t like about it is that I didn’t add enough salt. I also needed to bake it an extra ten minutes before putting on the Parmgiano. It was just delicious, and would go very nicely with a roast chicken or even make a nice Thanksgiving side dish.

Rating: Unrated

Rating: 5 stars 11/22/2012

This gratin is wonderful! Next time I’ll add more leeks, and also cut the apple & squash thinner.

Rating: Unrated 11/16/2012

For those of us who are Vegan: Reduce the Olive Oil to two tbsp (use only cold pressed ) Substitute Seeds and nuts for Parmesan Cheese

Rating: Unrated 10/16/2012

There was no mention on when to add the glaze. So….I’m guessing add to the layers??

Rating: Unrated 11/27/2011

Silly me, I add it to the leeks. Okay. The glaze part tripped me up.

Pleading ignorance, so please be kind: when do I add the sherry-sage glaze? Thank you.

Rating: Unrated 11/25/2011

This recipe is delicious. This is the second Thanksgiving we have made it. It is a bit on the sweet side, but the scallions balance it out.

All Reviews for Apple, Leek, and Butternut Squash Gratin

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Apple, Leek, and Butternut Squash Gratin

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest