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Butternut Squash, Leek & Apple Gratin

  • 3tbsp butter
  • 2 leeks, white part only, thinly sliced
  • Sea salt and pepper
  • 100ml dry white wine
  • 1tbsp chopped fresh sage
  • 500g butternut squash, peeled, deseeded and thinly sliced
  • 500g apples, thinly sliced
  • Handful of freshly-grated parmesan cheese
  • 1. Preheat oven to 180°C.
  • 2. In a large pan, melt 2tbsp of butter over medium heat. Add the leeks and a pinch of salt and pepper. Sauté until they begin to brown (about 10 mins). Add the sherry and sage and cook for 2 mins until the liquid is reduced to a glaze. Set aside.
  • 3. In a shallow, butter-greased baking dish, arrange the squash in overlapping layers, seasoning as you go. Spread the leeks evenly over the squash. Arrange the apples in an overlapping layer over the leeks.
  • 4. Dot the apples with the remaining butter. Cover with foil and bake for 45 mins.
  • 5. Uncover and sprinkle with parmesan cheese. Turn the heat up to 230°C, return to the oven and bake for a further 10 mins until golden.
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