Butternut Squash, Apple, And Leek Gratin Recipe

Name: Butternut Squash, Apple, And Leek Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups (1/2-inch) cubed peeled butternut squash; 1 teaspoon olive oil; 1 1/2 cups thinly sliced leek (about 2 large); 2 cups (1/2-inch) cubed peeled Braeburn apple (about 1 pound); 1 1/2 tablespoons brown sugar; 1/2 teaspoon salt; 1/8 teaspoon ground nutmeg; 1/8 teaspoon coarsely ground black pepper; Cooking spray; 1/2 cup apple cider or juice; 2 (1-ounce) slices white bread; 3 tablespoons pine nuts, toasted; 1 tablespoon butter, melted

Servings: persons

5 cups (1/2-inch) cubed peeled butternut squash
1 teaspoon olive oil
1 1/2 cups thinly sliced leek (about 2 large)
2 cups (1/2-inch) cubed peeled Braeburn apple (about 1 pound)
1 1/2 tablespoons brown sugar
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon coarsely ground black pepper
Cooking spray
1/2 cup apple cider or juice
2 (1-ounce) slices white bread
3 tablespoons pine nuts, toasted
1 tablespoon butter, melted

1
Preheat oven to 400u00b0
2
Steam squash, covered, 9 minutes or until tender.
3
Heat oil in a large nonstick skillet over medium heat. Add leek; saute 5 minutes or until lightly browned.
4
Combine squash, leek, apple, sugar, salt, nutmeg, and pepper in a large bowl; toss gently to coat. Spoon into a 2-quart casserole coated with cooking spray, and pour cider over squash mixture. Cover and bake at 400u00b0 for 20 minutes.
5
Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 cup. Combine breadcrumbs, pine nuts, and butter. Uncover the casserole; sprinkle with breadcrumb mixture. Bake, uncovered, an additional 15 minutes or until golden brown.

2246

kcal

Calories

242

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 cups (1/2-inch) cubed peeled butternut squash, 1 teaspoon olive oil, 1 1/2 cups thinly sliced leek (about 2 large), 2 cups (1/2-inch) cubed peeled Braeburn apple (about 1 pound), and more.

Yes, Butternut Squash, Apple, And Leek Gratin falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash, Apple, And Leek Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions