Apple, Leek, and Butternut Squash Gratin


Serves 4

  • 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


Butternut Squash Boosts This Recipe With Beta-carotene And Vitamin C. To Cook Gratin In Advance, Prepare Through Step 2, Cover, And Refrigerate For Up To 24 Hours. Per Serving: 264 Calories; 6 G Protein; 13 G Fat; 30 G Carbs; 5 G Fiber. Read More About

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