Butternut Squash, Apple and Leek Gratin

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 6
    cups butternut squash (peeled and cubed into about 1/2-inch pieces)
  • 2 -3
    tablespoons butter (can use oil)
  • 2
    large leeks, thinly sliced
  • 2
    granny smith apples, peeled and cubed
  • 2
    tablespoons brown sugar
  • 12
    teaspoon salt
  • 18
    teaspoon nutmeg
  • 1
  • 12
    cup apple juice (or use apple cider)
  • 1 12
    cups soft breadcrumbs
  • 3
    tablespoons melted butter
  • 14
    cup toasted pine nuts (coarsley chopped or leave whole)
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DIRECTIONS

  • In a bowl combine the 1-1/2 cups breadcrumbs with 3 tablespoons melted butter and pinenuts; set aside.
  • Grease a 2-quart casserole dish.
  • Heat 2-3 tablespoons of butter in a skillet over medium heat; add in leeks and saute for about 4-5 minutes or until lightly browned.
  • In a large bowl combine the cubed squash with sauteed leeks, apple, brown sugar, salt, nutmeg and black pepper; toss to combine.
  • Spoon into the prepared casserole dish; pour the apple juice or apple cider over the mixture.
  • Cover with foil and bake in a 400 degree oven for about 20 minutes.
  • Uncover the casserole and sprinkle the prepared breadcrumb/pine nut mixture over the top, then return to oven uncovered for another 15 minutes or until golden brown.
  • Delicious!
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