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 cubed peeled butternut squash (1/2-inch cubes); 1 teaspoon olive oil; 1 ½ cups thinly sliced leeks; 2 cups cubed peeled braeburn apples (1/2-inch cubes); 1 ½ tablespoons brown sugar; ½ teaspoon salt; ⅛ teaspoon ground nutmeg; ⅛ teaspoon fresh coarse ground black pepper; ½ cup apple cider or ½ cup apple juice; 2 slices white bread; 3 tablespoons pine nuts, toasted; 1 tablespoon butter, melted

Servings: persons

5 cups cubed peeled butternut squash (1/2-inch cubes)
1 teaspoon olive oil
1 ½ cups thinly sliced leeks
2 cups cubed peeled braeburn apples (1/2-inch cubes)
1 ½ tablespoons brown sugar
½ teaspoon salt
⅛ teaspoon ground nutmeg
⅛ teaspoon fresh coarse ground black pepper
½ cup apple cider or ½ cup apple juice
2 slices white bread
3 tablespoons pine nuts, toasted
1 tablespoon butter, melted

1
Steam squash, covered, 9 minutes or until tender (I use my Black & Decker vegetable steamer).
2
Heat oil in a large nonstick skillet over medium heat.
3
Add in leek; stir/saute for 5 minutes or until lightly browned.
4
In a large bowl, mix together the squash, leek, apple, sugar, salt, nutmeg, and pepper; toss gently to coat.
5
Spoon mixture into a lightly greased 2-quart casserole; pour cider over squash mixture.
6
Cover and bake in a 400F oven for 20 minutes.
7
Put bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 cup.
8
Mix together bread crumbs, pine nuts, and butter; sprinkle over gratin; bake, uncovered for 15 more 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 12 ingredients. The key ingredients include: 5 cups cubed peeled butternut squash (1/2-inch cubes), 1 teaspoon olive oil, 1 ½ cups thinly sliced leeks, 2 cups cubed peeled braeburn apples (1/2-inch cubes), 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