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Squash and Apple Gratin with Chef Contos

What's Cooking -- September 16, 2011

Chef Courtney Contos with www.chefcontos.com joins us this morning to make a yummy fall dish, winter squash and apple gratin.

Winter Squash and Apple Gratin - Serves 8

Ingredients:

3 tablespoons extra-virgin olive oil

1 shallot, thinly sliced

1 medium onion, thinly sliced

1 medium leek, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, well washed and dried

Sea salt and ground pepper

1/2 cup dry sherry

1 tablespoon chopped fresh thyme

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 Gruyere, Alpine, or Parmesan cheese

1/4 cup minced parsley for garnish

Preheat the oven to 350 degrees. In a 10-inch skillet, heat 2 tablespoons of oil over medium heat. Add shallots, onion, and leeks; season with salt and pepper. Cook, stirring occasionally, until they begin to brown, about 10 minutes. Add sherry and thyme and cook until liquid is reduced to a glaze, about 3 minutes; set aside.

In a 2-quart shallow baking dish, arrange squash in overlapping layers; season with salt and pepper. Spread leeks evenly over the squash.

Arrange apples in an overlapping layer over the onion mixture. Brush apples with remaining tablespoon oil. Cover tightly with aluminum foil. Bake 45 minutes.

Uncover and sprinkle cheese over the top. Raise the oven temperature to 450 degrees and bake 10-12 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 parsley.

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