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IMG_9936Squash and apple and pear oh my. And blue cheese. I was talking to my farmer from Arrowhead Family Farm about a casserole I wanted to make. Originally I was planning on just using squash and apple. He convinced me to add pears too. I did. And I’m glad I did. The blue cheese added a tart, savory bite to the sweetness of the squash and fruit.

Great with roasted pork or chicken, or just out of the au gratin dish, like I ate it along with my favorite crew at WMUR and Cook’s Corner.

What you need:

  • 2 tbs EVOO
  • 2 leeks, white part only, outer leaves removed and trimmed, thinly sliced crosswise, well washed and dried
  • 1 tbs chopped fresh sage, plus leaves for garnish
  • 1/2 butternut squash, peeled, seeded, and sliced 1/8-inch thick
  • 4 apples, peeled, halved, cored, and cut into 1/8” thick slices
  • 4 pears, peeled, halved cored and cut into 1/8” thick slices
  • 2 tbs brown sugar
  • 1/4 c maple syrup
  • 1/2 c chopped maple glazed pecans
  • 1/2 c crumbled blue cheese
  • Freshly ground sea salt and pepper

What you do:

  • Preheat the oven to 350˚.
  • Heat EVOO in sautépan over med heat.
  • Thinly sliced leeks crosswise, wash well and dry.
  • Add leeks to sautépan and season with salt and pepper.
  • Cook, stirring occasionally, until they begin to brown, about 10 min.
  • Add sage and cook another 3 min.
  • Remove from heat.
  • Spray 2-qt au gratin baking dish.
  • Arrange butternut squash in circular layer, overlapping, and continue until all squash has been arranged.
  • Season with salt and pepper.
  • Repeat with pears.
  • Spread leeks evenly over the pears.
  • Repeat with apples.
  • Spread leeks evenly over the pears.
  • Brush apples with maple syrup and sprinkle with brown sugar.
  • Sprinkle with pecans.
  • Cover tightly with foil.
  • Bake 45 min.
  • Uncover and sprinkle with blue cheese.
  • Increase temp to 450˚ and bake 10 minutes, or until the cheese has melted.
  • Let cool 10 minutes before serving.
  • Garnish with sage chiffonade, if desired
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