Mini Butternut Squash, Apple & Onion Gratins

How was your weekend? I spent my Sunday cooking up all kinds of autumnal goodies, which is nice since I haven't had much to talk about around here lately. {Notice I skipped right over Saturday and my team's loss at LSU. Ugh.}

Anyway, here we are, mid-way through October and I've already ODed on pumpkin recipes. {Ok, not really, but I'm ready to take a little break.}

It's time to explore other fall produce. We wouldn't want to make anyone jealous. I'm talkin' to you, butternut squash.

Cooking is always a lot more fun when you've got new items in your kitchen. Like these precious little stoneware Le Creuset Mini Cocottes.

I die.

Are they not just about the cutest thing you've ever seen?

When my friends at BigKitchen asked me if I'd be interested in playing around with these, I jumped at the chance. Because they're adorable, that's why. And then, the reality of their teensyness hit me and I started wonder what the heck one makes in such itty-bitty little pots.

My mind immediately turned to dessert {because that's the station that it's pretty much permanently tuned in to}. Pot de creme? Mini souffle? Creme brulee? Too easy.

I wanted to make something savory, original and, of course, delicious.

These Mini Butternut Squash, Apple & Onion Gratins totally fit the bill. I mean, how perfect are these for a fall dinner party?

Layers of butternut squash, tart green apple and savory onion are punctuated by tiers of gooey cheese. They bubble away until tender, filling the house with the most amazing smell. I loved the sweet and savory combination of the squash and apple... and don't even get me started on the little bits of slightly burnt cheese. I could probably eat an entire dish of that alone. {Gross, but true.}

Served in their own petite pot, they'll make each guest feel like whatever is inside was made especially for them.

The good news is you can make pretty much anything you'd make in a big Dutch oven in these diminutive ones. Individual soups, stews, baked eggs, pastas, puddings, dips... the possibilities are endless!

What would you make in these mini cocottes?

One lucky winner will have their very own set of 2 mini cocottes thanks to BigKitchen! Enter to win using the Rafflecopter widget below {NOTE: Don't freak out at all the steps, you don't have to do all of them... only a few are mandatory. But remember, the more you do, the better your odds!}.

Disclosure: BigKitchen provided me with my own set of mini cocottes as well as a set of 2 for the giveaway winner. As always, the opinions here are all my own.

a Rafflecopter giveaway

Mini Butternut Squash, Apple & Onion Gratins

1 butternut squash {preferably one with a longish neck}, sliced into thin inch rounds
1 medium onion, peeled sliced into thin rounds
1 Granny smith apple, cored and sliced into thin rounds
4 ounces sharp white cheddar or favorite cheese {I think Gouda would work well here, too}, grated
Salt
Pepper
4 tablespoons half and half {or heavy cream}
Olive oil

1. Preheat oven to 375 degrees. Prepare mini cocottes by coating with olive oil or butter.

2. Start layering slices: Place one slice butternut squash, one slice apple, and one slice onion into each mini cocotte. Sprinkle with salt and pepper.

3. Top with about a tablespoon {or two, I won't judge} of cheese.

4. Repeat the process of layering slices once more. Season with salt & pepper, and top with grated cheese again.

5. Add one more slice of butternut squash. Pour 1 tablespoon of half and half or cream over top of each gratin. Give each gratin one final sprinkling of cheese.

6. Spray lids to mini cocottes with non-stick cooking spray and cover each dish with its lid.

7. Place mini cocottes on a small cookie sheet and bake gratins for about 35-40 minutes or until tender. {Use a knife to test and make sure it is able to slip all the way though to the bottom.

8. Remove lids and bake for another 5 minutes, or until the cheese on top begins to brown.

Cool for 15-20 minutes before serving so that the layers have a chance to set.