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Apple, Leek & Acorn Squash Gratin

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  • 2 leeks, halved, rinsed and sliced
  • 1 acorn squash, halved and deseeded
  • 2 large garlic cloves, minced
  • 3-4 sage leaves, chopped
  • 1/4 cup bread crumbs
  • A very small knob of butter
  • 2 spartan apples, cored and sliced
  • 2 tbsp olive oil
  • 1 1/2 cup stock
  • 1/2 cup grated cheese
  • 1/4 cup chopped walnuts
  • Salt and pepper



Step 1

Set the olive oil on to warm in a small skillet over medium low heat, add the leeks and cook slowly, until golden brown and soft. Add the sage and garlic towards the end of the cooking.

Meanwhile, prepare the other ingredients: for the squash, peel of the skin from the protruding ridges, leaving thin dark green stripes, then slice fairly thinly. Set the stock onto heat. Using a little butter, lightly coat a 2 quart wide and flat gratin dish.

To assemble: start with a layer of acorn squash, then half of the leeks, the apples, the rest of the leeks and finish with a layer of acorn squash. Season with salt and pepper as you go, pour over the stock (enough to fill the dish up to an inch below the vegetables.) In a small bowl, combine the walnuts, cheese and breadcrumbs to cover the top of the dish with. Bake in the pre heated oven at 350F, covered for 20 minutes. Remove cover and finish baking for 20 minutes or until golden brown.


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