Best 4 Apple Leek And Butternut Squash Gratin Recipes

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Indulge in a symphony of flavors with our Apple, Leek, and Butternut Squash Gratin, a culinary masterpiece that combines the sweet crispness of apples, the earthy sweetness of leeks, and the velvety smoothness of butternut squash. This delectable dish is a harmonious blend of textures and flavors, topped with a golden-brown crust that adds a delightful crunch. Alongside this irresistible gratin, we present a collection of equally tempting recipes that will tantalize your taste buds and leave you craving more. Embark on a culinary journey with our Creamy Chicken with Leeks and Mushrooms, a rich and flavorful dish that showcases the perfect marriage of tender chicken, creamy sauce, and aromatic vegetables. For a delightful vegetarian option, try our Butternut Squash and Chickpea Curry, a vibrant and flavorful dish that combines the sweetness of butternut squash with the nutty texture of chickpeas, all enveloped in a creamy and aromatic curry sauce. And for a refreshing and tangy side, prepare our Apple and Fennel Slaw, a crisp and colorful salad that combines the sweetness of apples with the refreshing crunch of fennel and a zesty dressing.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

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

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

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 Making the Perfect Apple Leek and Butternut Squash Gratin:

  • Choose the right apples: Use firm, tart apples that will hold their shape when baked, such as Granny Smith or Honeycrisp.
  • Slice the leeks thinly: This will help them cook evenly and prevent them from becoming tough.
  • Roast the butternut squash before adding it to the gratin: This will help to bring out its natural sweetness and flavor.
  • Use a good quality cheese: A sharp cheddar or Gruyère cheese will give the gratin a rich, flavorful crust.
  • Don't overcook the gratin: It should be cooked until the cheese is melted and bubbly and the vegetables are tender but still have a slight bite to them.

Conclusion:

Apple leek and butternut squash gratin is a delicious and comforting dish that is perfect for a fall or winter meal. It is easy to make and can be tailored to your own taste preferences. With its combination of sweet apples, savory leeks, and creamy butternut squash, this gratin is sure to be a hit with your family and friends.

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