Roasted Butternut Squash & Apple Gratins
Roasted Butternut Squash & Apple Gratins! Butternut squash, green apple and onion layered with cheese in these mini gratins.
Servings: 4 individual gratins
Ingredients
- 1 butternut squash (preferably one with a long-ish neck) sliced into 1 inch rounds
- 1 medium onion peeled and sliced into 1 inch rounds
- 1 Granny Smith apple cored and sliced into thin rounds
- 4 ounces sharp white cheddar or your favorite cheese
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 4 tablespoons heavy cream
Instructions
- Preheat oven to 375°F. Prepare mini cocottes by coating with olive oil or butter.
- Start layering slices: Place one slice butternut squash, one slice apple, and one slice onion into each mini cocotte. Sprinkle with salt and pepper.
- Top with about a tablespoon of cheese. Repeat the process of layering slices once more. Season with salt & pepper, and top with grated cheese again.
- 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.
- Spray lids to mini cocottes with non-stick cooking spray and cover each dish with its lid.
- 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.)
- 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.