Butternut Squash Apple Leek Gratin
2 tablespoons extra-virgin olive oil, divided
1 large leek, white part only, washed and thinly sliced
½ teaspoon sea salt
¼ teaspoon ground black pepper
½ cup dry sherry
1 tablespoon chopped fresh sage, plus leaves for garnish
1 pound butternut squash, peeled, seeded, and sliced ⅛-inch thick
1 pound apples, peeled, cored, quartered and cut into ⅛-inch thick slices
½ cup shredded Parmesan cheese - omit for vegan or Paleo - option to replace with ½ cup soy cheese for vegan or ½ cup diced Pancetta for Paleo
1Preheat the oven to 350 degrees.
2 In a non-stick skillet, heat 1 tablespoon of oil over medium heat. Add leeks and sauté, stirring, they begin to brown, about 5 minutes. Add sherry and sage and cook until liquid is reduced to a glaze, about 3 minutes; set aside.
3 In a 2-quart shallow baking dish, arrange squash in overlapping layers; season with salt and pepper. Spread leeks evenly over the squash.
4 Arrange apples in an overlapping layer over the leeks. Brush apples with remaining tablespoon oil. Cover tightly with aluminum foil. Bake 45 minutes.
5 Uncover and sprinkle Parmesan or pancetta over the top. Turn on broiler, and place baking dish back in the oven. Broil until Parmesan or pancetta is browned on top. Let cool 10 minutes before serving. Garnish with sage leaves.