Squash, Rutabaga, Leek and Apple Gratin
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
- 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 OR
- 2 medium onions , peeled and sliced
- Coarse salt and ground pepper
- 1/2 cup dry sherry or apple cider
- 1 tablespoon chopped fresh sage , plus leaves for garnish
- 1 pound winter squash , peeled, seeded, and sliced 1/8-inch thick
- 1/2 of a large rutabaga , peeled and sliced into 1/8 inch thick slices
- 1 pound apples , peeled, halved, cored, and cut into 1/8-inch thick slices
- 3/4 cup vegetable stock or milk
- 1/2 cup freshly grated Parmesan cheese
Preheat the oven to 350 degrees. In a 10-inch skillet, heat 2 tablespoons of oil over medium heat. Add leeks or onion 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 and rutabaga 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 and add stock or milk.
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
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