Butternut Squash and Apple Gratin

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3 ½ lb butternut squash, peeled, seeded and diced
olive oil
3 Tbsp butter
3 large shallots
1 clove garlic, minced
4 oz pancetta, diced
2 med apples, peeled and diced
4 oz goat cheese, coarsely grated
1 cup cream
4 cups cubed breadcrumbs, or grated or panko
½ cup roughly chopped pecans
1 stick butter, melted
salt and pepper, to taste


1. Preheat oven to 400°F
2. In small bowl, toss the squash with olive oil, salt and pepper.
3. Place the squash on a foil lined pan and bake until softened and golden or about 30 minutes.
4. In a cast iron skillet, heat 3 Tbsp butter over medium heat. Add the shallots and pancetta and cook until the shallot is softened and pancetta is slightly crisp. Add the garlic and apples to the pan and cook until the apples are lightly caramelized and softened. Season to taste with salt and pepper.
5. Generously butter a 12 inch skillet or 2 quart baking dish. Toss the squash with the cheese and the apple mixture and place in the casserole. Pour the cream over the mixture.
6. In a small bowl, combine the bread crumbs, pecans, and butter. Spread on top of the casserole.
7. Reduce oven temperature to 375°.
8. Place in the oven and bake until the mixture is golden and bubbly. Approximately 20 minutes.

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