Butternut Squash Gratin with Leeks and Apples


Update this holiday mainstay with an array of fresh produce.

Butternut Squash Gratin with Leeks and Apples


  • 3 Tablespoons olive oil, divided
  • 2 Medium leeks, white and pale green parts only, washed very thoroughly, dried and thinly sliced crosswise
  • Coarse salt and freshly-ground pepper
  • 1/2 Cup dry sherry
  • 1 Tablespoon chopped fresh sage, plus whole leaves for garnish
  • 1 Pound butternut squash, peeled, seeded and sliced 1/8″ thick
  • 1 Pound Gala or Cortland apples, peeled, halved, cored and cut into 1/8″ slices
  • 1/2 Cup parmesan or pecorino cheese

1. Preheat oven to 350 degrees. Heat 2 tablespoons oil in a 10-inch skillet over medium. Stir in leeks, add 2 tablespoons water and season with salt and pepper to taste. Cook for about 10 minutes, stirring occasionally, until leeks start to brown. Stir in sherry and fresh sage and continue cooking for about 3 minutes, or until the liquid has been reduced to a glaze. Set leeks aside.
2. Place squash in a 2-quart shallow baking dish in overlapping layers. Season with salt and pepper to taste. Pour leeks over squash in an even layer. Top with apples in an overlapping layer. Brush remaining olive oil over apples. Tightly cover baking dish with aluminum foil.
3. Bake for 45 minutes. Remove dish from oven and raise the temperature to 450 degrees. Remove foil from gratin and sprinkle cheese over dish. Bake until the cheese is melted and golden, about 10 minutes. Let cool for about 10 minutes, garnish with sage, and serve.

Recipe Credit: Whole Living.

More Recipes:
The Perfect Winter Soup
Peppermint Brownie Cookies
Lavender & Chamomile Hot Toddy


Stephanie s
Stephanie s2 months ago

Yummy. Thank you

Sonia Minwer Barakat Requ

Thanks for sharing

Elena Poensgen
Elena P2 years ago

Thank you

Magdalen B.
Magdalen B2 years ago

Could I do this with pumpkin instead?

Heidi Aubrey
Heidi Aubrey4 years ago

I do like Butternut Squash. My favorite way to utilize it is to replace some (actually half) of the potato(boiled potato) in my favorite Zucchini and Potato casserole. It is not vegan, but it does have a place in my meal plan that includes 1 or 2 days that I go vegetarian.

It is extremely light yet amazingly filling. I now know why so many restaurants include it in their lasagna recipes. They can serve you a smaller portion without you feeling deprived in the least.

It really is very filling.

Duane B.
.4 years ago

Thank you for sharing.

s s.
Katie S4 years ago


Manuela C.
Manuela C4 years ago

Love butternut squash!

Judy Apelis
Judy A4 years ago

Sounds so good!

Charlene Rush
Charlene Rush4 years ago

Since, I'm getting into the vegetable frame of mind, this sounds good.