Apple, Squash, Leek Gratin

Grain Free.  Soy Free. Paleo. Vegetarian & Vegan Versions. 

With Thanksgiving just around the corner, we thought we'd give you some great holiday planning recipes and side dishes the whole family will love. This is a new recipe of ours that is full of both sweet and savory flavors. If your family typically does candied yams or a sweet potato souffle or casserole, this dish would run in the same category but uses organic apples to sweeten the dish instead of brown sugar, marshmallows, or other processed sugars that are usually a part of sweet potato casserole. I personally like to eat my sugar in the form of dessert and not a side dish, so this is a great dish to help me not overdo the sugar intake during dinner and save some room for dessert!

If you are dairy free, no worries, use our fabulous Hemp Parmesan (as pictured above) instead of regular Parmesan to add some healthy fats and clean protein. This is a flavor combo you will not want to miss! 

Apple, Squash, Leek Gratin (PRINT VEGETARIAN RECIPE) (PRINT VEGAN/PALEO RECIPE)
Serves 6

Ingredients:
3 tablespoons grapeseed oil
2 leeks, white part only, thinly sliced crosswise, washed well and drained
2 tablespoons water
½ teaspoon coarse salt
¼ teaspoon freshly ground pepper
½ cup dry cooking sherry
1 tablespoon chopped fresh sage leaves, plus whole leaves for garnish
1 pound butternut squash, peeled, seeded, and cut into 1/8-inch-thick slices
1 pound organic apples, such as Gala or your favorite, cored and thinly sliced
½ cup grated Parmesan (2 ounces) OR 1/2 cup Dairy Free Hemp Parmesan (PRINT RECIPE)

Directions:

1. Preheat oven to 350°F. 
2. Heat 2 tablespoons grapeseed oil over medium heat, then add leeks and the water and season with salt and pepper. Cook, stirring occasionally, until leeks begin to brown, about 10 minutes. 
3. Add sherry and sage and cook, stirring, until liquid is reduced to a glaze, about 3 minutes.
4. In a 2-quart shallow baking dish, arrange squash in overlapping layers; season with salt and pepper. Spread the leek reduction evenly over the squash, and then arrange apples in an overlapping layer over the leeks. 
5. Brush apples with remaining tablespoon oil. Cover tightly with parchment, and then cover the parchment with foil and bake in oven for 45 minutes.
6. Uncover and sprinkle cheese over the top. Raise oven temperature to 450°F. Continue baking until the cheese has melted and is golden brown, about 10 minutes more.  If you are using Hemp Parmesan, place gratin, uncovered back in oven for 5 minutes, then add the hemp Parmesan and cook for another 5 minutes. 
7. Let cool 10 minutes before serving, garnished with sage leaves.

Happy November Friends! Enjoy!
~Billie & Jennifer