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Butternut Squash Gratin

One 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


  1. 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.
  2. Melt theGraisse 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.
  3. 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.
  4. 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.
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Classic French Stocks and Sauces