pat's Recipe

Butternut Squash Gratin w/ Apples & Caramelized Onions

Category: Vegetable

olive oil
2 large onions, sliced thin
1/2 cup of dry Sherry (or apple cider)
2 apples, peeled, cored and sliced thin (I used Empire)
kosher salt & pepper
1 tbsp fresh sage, chopped
1 lb. butternut squash, peeled, seeded & sliced into 1/8" thin slices
1/2 cup grated Parmesan cheese

Cut up your squash (a fun chore), and slice super thin slices with a mandoline, preferably.

In a large skillet, cook your sliced leeks or onions in olive oil, season w/ salt. Cook on medium about 8 minutes.

Add 1/2 cup of Spanish dry sherry & sage to the pan (the pan may flare up, so be careful, you are adding alcohol). Cook another 3 minutes until the liquid is reduced to a glaze.

Butter a 2 quart shallow baking dish and place the thin slices of squash as the first layer, overlapping them neatly. Sprinkle with kosher salt.

Next layer is going to be your leeks or onions. Lay them over the butternut squash.

3rd layer is the apple slices. Layer the thin slices over the onions and sprinkle w/ salt and pepper. Drizzle with olive oil.

Cover baking dish tightly with foil and bake about 50 minutes at 350 degrees F.

Carefully uncover the dish and sprinkle w/ 1/2 cup of Parmesan cheese. Raise the oven temp to 450 degrees F and cook until the cheese is golden brown and melted. Let rest 10 minutes before serving and garnish with fresh sage leaves.

Spoon out servings as a side dish.
Serves 6 as a side dish.