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!

From http://www.wegmans.com/

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 (http://www.spiralpathfarm.com/) 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.