We’ve got another veggie recipe for you to add to this week’s menu; Leek, Apple & Butternut Squash Gratin. I found it on Ezra Pound’s blog, you should check them out.
3 Tablespoons Extra Olive Oil
2 Medium Leeks (White Part Only), Trimmed of Roots & Tough Outer Leaves, Thinly Sliced Crosswise – Well Washed & Dried
Coarse Salt & Ground Pepper
½ Cup Dry Sherry or Apple Cider
1 Tablespoon Chopped Fresh Sage Plus Leaves for Garnish
1 Pound (0,45 kg) Butternut Squash, Peeled, Seeded & Sliced 1/8-inch Thick Slices
1 Pound (0,45 kg) Apples, Peeled, Halved, Cored & Cut into 1/8-inch Thick Slices
½ Cup Freshly Grated Parmesan Cheese
Preheat your oven to 350 degrees and then in a frying pan heat 2 tablespoons of olive oil over medium heat. Add the leeks and 2 tablespoons water, season with pepper and salt. Cook the mixture stirring occasionally until they begin to brown (about ten minutes). Add the sherry and sage and continue to cook until the liquid is reduced to a glaze (about 3 minutes). Set aside.
In a baking dish arrange the squash in overlapping layers; season with pepper and salt. Spread the leeks evenly over the squash.
Arrange the apples in overlapping layers over the leeks and squash. Brush the apples with the remaining tablespoon of olive oil. Cover the dish tightly with aluminum foil and bake for 45 minutes.
Uncover the foil and sprinkle the parmesan cheese over the top. Raise your oven to 450 degrees and cook the dish for a further 10 minutes or until the cheese has melted and is golden brown.
Let the dish cool for ten minutes and garnish with fresh sage leaves and serve.
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