Apple Butternut Squash And Leek Gratin Recipes

Steps:

• Preheat the oven to 350 degrees.
• In a medium saute pan over medium heat, heat 2 tablespoons olive oil.
• Add the leeks, sprinkle with a little salt and pepper, and saute over medium heat, stirring occasionally, for about 10 - 12 minutes until they start to brown.
• Stir in the sherry and fresh sage, and continue cooking for about another 3 minutes, until the sherry has reduced.
• In a casserole dish (2 quart size preferably), lay all the butternut squash on the bottom. Sprinkle a little salt and pepper on the squash.
• Cover with the leeks.
• Lay the apples on the leeks. If, unlike me, you have an actual apple corer, you can probably make these look waaaay prettier.
• Brush the apples with the remaining 1 tablespoon olive oil.
• Sprinkle on the Parmesan.
• Cover the dish with foil, and bake for 45 minutes, or until the apples and squash are easily pierced with a fork.
• Increase the oven heat to 450 degrees. Uncover the dish, and bake for another 10 minutes or so, until top is nicely browned.
• Let cool for 5-10 minutes.

Steps:

• 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.

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.

Steps:

• In a bowl combine the 1-1/2 cups breadcrumbs with 3 tablespoons melted butter and pinenuts; set aside.
• Grease a 2-quart casserole dish.
• Heat 2-3 tablespoons of butter in a skillet over medium heat; add in leeks and saute for about 4-5 minutes or until lightly browned.
• In a large bowl combine the cubed squash with sauteed leeks, apple, brown sugar, salt, nutmeg and black pepper; toss to combine.
• Spoon into the prepared casserole dish; pour the apple juice or apple cider over the mixture.
• Cover with foil and bake in a 400 degree oven for about 20 minutes.
• Uncover the casserole and sprinkle the prepared breadcrumb/pine nut mixture over the top, then return to oven uncovered for another 15 minutes or until golden brown.
• Delicious!

Steps:

• Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.
• Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.
• In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil.
• Bake in preheated oven for 40 minutes.
• Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.

Steps:

• 1.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. 2.In a 2-quart shallow baking dish, arrange squash in overlapping layers; season with salt and pepper. Spread leeks evenly over the squash. 3.Arrange apples in an overlapping layer over the leeks. Brush apples with remaining tablespoon oil. Cover tightly with aluminum foil. Bake 45 minutes. 4.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.

Steps:

• Steam squash, covered, 9 minutes or until tender (I use my Black & Decker vegetable steamer).
• Heat oil in a large nonstick skillet over medium heat.
• Add in leek; stir/sauté for 5 minutes or until lightly browned.
• In a large bowl, mix together the squash, leek, apple, sugar, salt, nutmeg, and pepper; toss gently to coat.
• Spoon mixture into a lightly greased 2-quart casserole; pour cider over squash mixture.
• Cover and bake in a 400°F oven for 20 minutes.
• Put bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 cup.
• Mix together bread crumbs, pine nuts, and butter; sprinkle over gratin; bake, uncovered for 15 more minutes or until golden brown.