Skip the traditional potato gratin and try this healthy apple, leek, and butternut squash alternative. It is loaded with Vitamin C and beta-carotene, all baked into this yummy dish. Your taste buds, and belly will thank you!
- 3 tablespoons extra-virgin olive oil
- 2 medium leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, well washed and dried
- Coarse salt and ground pepper (non-iodized salt, Diamond, or Mortons brands)
- 1/2 cup dry sherry
- 1 Tablespoon chopped fresh sage, plus leaves for garnish
- 1 pound butternut squash, peeled, seeded, and sliced 1/8-inch thick
- 1 pound of apples, such as Gala, Cortland, Baldwin, or Macoun, peeled, halved, cored, and cut into 1/8-inch thick slices
- Preheat the oven to 350 degrees. In a 10-inch skillet, heat 2 tablespoons of oil over medium heat. Add leeks and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until they begin to brown, about 10 minutes. Add sherry and sage 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 leeks. Brush apples with the remaining tablespoon of oil. Cover tightly with aluminum foil. Bake 45 minutes.
- Uncover and raise the oven temperature to 450 degrees and bake 10 minutes. The tip of a paring knife should easily pierce the gratin. Let it cool for 10 minutes before serving.
- Garnish with sage leaves and enjoy your healthy treat!
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