APPLE, LEEK AND BUTTERNUT SQUASH GRATIN

APPLE, LEEK AND BUTTERNUT SQUASH GRATIN image

Yield 4 people

Number Of Ingredients 8

3 tbsp 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 abd ground pepper
1/2 cup dry sherry
1 tbsp chopped fresh sage, plus leaves for garnish
1 lb butternut squash, peeled, seeded, and sliced 1/8 inch thick
1 lb 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

Steps:

1. Preheat the oven to 350. In a 10" skillet heat 2 tbsp oil over medium heat. Add leeks and 2 tbsp water. Season with salt & pepper. Cook, stirring occasionally until they begin to brown, about 10 minutes. Add sherry & sage and reduce until liquid is reduced to a glaze, about 3 minutes. Set aside. 2. In a 2 qt. shallow baking dish arrange squash in overlapping layers, season with salt & pepper. Spread leeks evenly over the squash. 3. Arrange apples in an overlapping layer over the leeks. Brush apples with remaining tbsp oil. Cover tightly with aluminum foil. Bake 45 minutes. 4. Uncover and sprinkle cheese over the top. Raise oven temp. to 450 and bake 10 minutes or until the cheese is melted an golden brown. The tip of a paring knofe should easily pierce the gratin. Let cool 10 minutes before serving. Garnish with sage leaves.