Friday, January 16, 2009

Butternut Squash, Apple & Gorgonzola Gratin

Below is a picture of my friend Rebecca with one of her new favorite dishes: Butternut Squash, Apple and Gorgonzola Gratin. She made it with her friend Juan a few months ago and has been raving about it since. Curious, I decided to make it too!


SERVES 8 ACTIVE TIME: 20 min TOTAL TIME: 1 hour 45 min

2 1/2 Tbsp Wegmans Basting Oil, divided (used olive oil)
1 pkg [20 oz] Food You Feel Good About Cleaned & Cut Butternut Squash, sliced into 1/8-inch thick pieces (see note below)
Salt and pepper to taste
1/8 tsp nutmeg, divided
1 1/2 cups Wegmans Heavy Cream
2 medium Granny Smith apples, cored, peeled, thinly sliced [about 2 1/2 cups]
3 oz Dolce Gorgonzola cheese (according to Bec, Dolce is a type of Gorgonzola that is a little sweeter - I used whatever kind I could fine)

You'll Need: 2-quart shallow casserole dish, baking sheet

Preheat oven to 350 degrees.

Rub casserole dish with 1 1/2 Tbsp basting oil. Place casserole dish on baking sheet. Cover bottom of dish with layer of squash; season with salt and pepper and half the nutmeg. Repeat with remaining squash; season with salt and pepper and remaining nutmeg. Pour heavy cream over all.
Bake 30 min; remove from oven. Press squash/cream mixture down using spatula; return to oven. Bake 10 min; remove from oven.

Toss apples with 1 Tbsp basting oil in small bowl. Cover top of squash mixture with single layer of apple slices, overlapping slightly and pressing apple slices gently into creamy mixture with a spatula.

Return casserole to oven; bake 45-50 min (I def. baked for less than this) or until squash and apples are tender. Remove from oven. Top with dollops of gorgonzola; allow cheese to melt before serving.

We had a squash from a community supported agriculture from we belong to called Spiral Path Farms in Loysville, PA ( and my mom cut it up while I was driving home from work with the rest of the ingredients. She began to bake the squash with a little milk (made it runny) just to get it in the oven to have it in time for dinner.
The combo of tastes were great. I love squash of all kinds and the apple made it a little sweeter and the cheese gave it a bite. Once the squash bakes, it's like a puree and the apples were just soft, which gave some texture. I will definitely try this again!

The rest of our dinner was crock pot pot roast and of course, Chester got to lick the platter clean!

Below is a picture of Rebecca's gratin. She did not peel her apples, which added to the texture of the dish.


  1. Yours looks just as wonderful, if not MORE wonderful, than mine!!

    Trust me, you'll crave this dish again. There just something to the magic combination of squash and apple with goranzola!


  2. No, yours looks better! Let me add your picture for everyone to see