A savory gratin is a flavorful, warming dish that elevates simple meals such as roast chicken or pork tenderloin. It can also be enjoyed with a crisp salad. There is a fair bit of slicing involved in creating this gratin, but the results are definitely worth the effort.

You will only need a small butternut squash that weighs about 1 lb (450 kg). Don’t worry if your squash is slightly larger; it won’t upset the balance of the ingredients.

INGREDIENTS

2 tbsp  (28 g) butter

1 tbsp  (15 g) olive oil

2 medium leeks (white part only)  trimmed, washed and dried

½ cup  (118 ml) dry sherry (or white wine or apple cider)

1 tbsp (15 g) chopped fresh sage plus additional for garnish

1 lb (450 kg) butternut squash, peeled, seeded, and cut into approximately ⅛” slices (3mm)

1 lb (450 g) apples, peeled, cored, and cut into approximately ⅛” slices (3mm)

½ cup (113 g) grated Gruyere or Fontina cheese

½ cup (113 g) grated Parmesan cheese

PREPARATION

Heat a medium-sized skillet over moderate heat. Add 2 tbsp butter and 1 tbsp olive oil to the pan, and when the butter is foaming, add the sliced leeks. Cook over moderate heat until softened and beginning to brown on the edges. Add the sherry and sage to the pan and cook for a few minutes until the liquid is reduced. Set aside.

Slice the butternut squash and apples and heat the oven in the Convection Bake mode to 350 F/175 C. Lightly butter or spritz a shallow gratin dish with some spray oil.  Layer the squash in overlapping layers into the prepared dish and season with salt and freshly ground pepper.

Spread the cooked leeks over the squash and arrange the apples in an overlapping layer over the leeks. Brush or spray the apples with some olive oil and cover the pan tightly with foil.

Place the dish in the oven and bake for 45 - 50 minutes, until the squash is tender.  Carefully remove the foil, sprinkle the cheeses over the top of the dish and bake for another 10 - 12 minutes until the cheese has melted and is golden.

Let the gratin settle for 5 - 10 minutes before serving with a sprinkle of chopped fresh sage.

Serves 4