Butternut Squash Gratin
DescriptionOne of our favorite veggies, layered with apples and leeks and topped with a delicious crust of bread crumbs, Cheddar, and bacon. It might even upstage the turkey on your holiday table!
- 1 butternut squash, (about 2 pounds), halved stem to blossom end, seeds removed, peeled
- 3 leeks, cut in 1-inch slices, white and pale green parts only
- Salt and ground black pepper
- 1 large Granny Smith apple, peeled, cored, and coarsely chopped (about 2 cups)
- 2 tablespoons flour
- 2 tablespoons Graisse de Canard Gold® or unsalted butter
- 2 teaspoons Veggie-Stock Gold® dissolved in 3/4 cup hot water
- 1 cup shredded extra-sharp Cheddar cheese
- 3/4 cup unseasoned bread crumbs
- 7 strips bacon, cooked and diced
- Preheat the oven to 350 degrees. Using a sharp knife, carefully cut squash halves in 1/4-inch slices. Toss the apples with flour and set aside.
- Melt the Graisse de Canard Gold® in small saucepan over medium heat. Add the leeks and cook, without browning, about 5 minutes. Season to taste with salt and pepper.
- Arrange a single layer of overlapping squash slices in a buttered 9- by 9-inch pan. Top with half the leeks and half the apples; repeat. Season to taste with salt and pepper. Pour the diluted Veggie-Stock Gold® over the vegetables in the pan. Cover with foil. Place the pan on a baking sheet and bake for 50 minutes, or until the squash is tender.
- Combine the cheese, bread crumbs, and bacon in medium bowl, then sprinkle the mixture over the vegetables. Return the gratin to the oven and bake for 10-12 minutes more, until the top is lightly browned.