Best 4 Apple Butternut Squash And Leek Gratin Recipes

Embark on a culinary journey with our delectable Apple, Butternut Squash, and Leek Gratin, a symphony of flavors that will tantalize your taste buds. This hearty dish is not only a feast for the senses but also a treasure trove of essential nutrients. Savor the velvety texture of butternut squash, perfectly complemented by crisp apples and aromatic leeks. Enriched with a velvety sauce and topped with a golden-brown crust, this gratin is a true masterpiece.

In addition to the main recipe, we have curated a collection of equally enticing variations to suit every palate. Indulge in the creamy goodness of our Butternut Squash and Spinach Gratin, where spinach adds a vibrant pop of color and a boost of nutrients. For a more classic experience, try our Leek and Potato Gratin, where tender potatoes and leeks harmonize in a creamy embrace.

For those seeking a vegetarian delight, our Zucchini and Carrot Gratin offers a delightful medley of garden-fresh flavors. And for a touch of sophistication, our Mushroom and Gruyère Gratin elevates the humble mushroom to new heights with the addition of nutty Gruyère cheese.

No matter your preference, our selection of gratin recipes guarantees a culinary experience that will leave you craving for more. So gather your ingredients, preheat your oven, and embark on a delightful journey of flavors with our Apple, Butternut Squash, and Leek Gratin, and its enticing variations.

Here are our top 4 tried and tested recipes!

APPLE, LEEK, AND BUTTERNUT SQUASH GRATIN

Apple, Leek, and Butternut Squash Gratin image

This gratin is a savory and sweet side dish for chicken or pork.

Provided by Martha Stewart

Categories Food & Cooking Main Dish Recipes Casserole Recipes

Time 1h20m

Number Of Ingredients 8

Ingredients

3 tablespoons extra-virgin olive oil
2 medium leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, well washed and dried
Coarse salt and ground pepper
1/2 cup dry sherry
1 tablespoon chopped fresh sage, plus leaves for garnish
1 pound butternut squash, peeled, seeded, and sliced 1/8-inch thick
1 pound apples, such as Gala, Cortland, Baldwin, or Macoun, peeled, halved, cored, and cut into 1/8-inch thick slices
1/2 cup freshly grated Parmesan cheese

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.

Nutrition Facts : Calories 264 g, Fat 13 g, Fiber 5 g, Protein 6 g

APPLE, BUTTERNUT SQUASH, AND LEEK GRATIN

Apple, Butternut Squash, and Leek Gratin image

A super simple yet divine side perfect for cozy fall dinners or even your Thanksgiving table.

Provided by Kare for Kitchen Treaty

Time 1h15m

Number Of Ingredients 8

Ingredients

2 tablespoons + 1 tablespoon extra virgin olive oil
2 leeks (green portion cut off, washed well and cut into skinny lengthwise strips)
1/2 cup dry sherry
1 tablespoon chopped fresh sage (or 1 teaspoon dried)
One pound butternut squash (peeled, seeded, and sliced into 1/8 inch rounds)
One pound apples (I suggest McIntosh, Gala, or Macoun, peeled, cut in half, cored, and sliced 1/8 inch thick)
1 cup shredded fresh Parmesan cheese
Salt and fresh ground black pepper to taste

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.

APPLE, LEEK AND BUTTERNUT SQUASH GRATIN

APPLE, LEEK AND BUTTERNUT SQUASH GRATIN image

Categories Vegetable Side Bake Vegetarian

Yield 4 people

Number Of Ingredients 8

Ingredients

3 tbsp extra virgin olive oil
2 medium leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, well washed and dried
coarse salt abd ground pepper
1/2 cup dry sherry
1 tbsp chopped fresh sage, plus leaves for garnish
1 lb butternut squash, peeled, seeded, and sliced 1/8 inch thick
1 lb apples, such as Gala, Cortland, Baldwin, or Macoun, peeled, halved, cored, and cut into 1/8 inch thick slices
1/2 cup freshly grated Parmesan cheese

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.

APPLE, LEEK, AND BUTTERNUT SQUASH GRATIN

APPLE, LEEK, AND BUTTERNUT SQUASH GRATIN image

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 tablespoons extra-virgin olive oil
2 medium leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, well washed and dried
Coarse salt and ground pepper
1/2 cup dry sherry
1 tablespoon chopped fresh sage, plus leaves for garnish
1 pound butternut squash, peeled, seeded, and sliced 1/8-inch thick
1 pound apples, such as Gala, Cortland, Baldwin, or Macoun, peeled, halved, cored, and cut into 1/8-inch thick slices
1/2 cup freshly grated Parmesan cheese

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.

Tips:

For a creamier gratin, use heavy cream or half-and-half instead of milk.
To make the gratin ahead of time, assemble it and bake it for 30 minutes. Then, let it cool completely and refrigerate it for up to 3 days. When ready to serve, reheat the gratin in a 350°F oven for 30-45 minutes, or until heated through.
To add a pop of color and flavor, top the gratin with chopped fresh herbs, such as parsley, thyme, or rosemary.
If you don't have butternut squash on hand, you can substitute another type of winter squash, such as acorn squash or kabocha squash.
To make the gratin vegan, omit the cheese and use a plant-based milk, such as almond milk or soy milk.

Conclusion:

This apple, butternut squash, and leek gratin is a delicious and easy-to-make side dish that is perfect for a fall or winter meal. The combination of sweet apples, creamy butternut squash, and savory leeks is simply irresistible. And the best part is, this gratin can be made ahead of time, making it a great option for busy weeknights.