Of all the winter storage vegetables, winter squash, unknown to the early European explorers, is my favorite. A native vegetable of South America that traveled to Central and North Americas, squash was once mistook for a variety of melon. Fortunately for our early ancestors, most winter squashes, when properly cured and stored, will keep for several months. Frequently stored in the hayloft or upper reaches of the barn and tucked between the loose piles of hay, winter squashes provided a much-needed source of food for the winter, often preventing near-starvation.
Today’s markets and farm stands offer a wide variety of storage squashes; tall, tan Butternut, blue-green or bright orange giant sized gourds from the Hubbard family, small, dark green Acorns and striped Delicatas, deep green, round Buttercup, and colorful Kabochas. The flesh of these gourds is orange, and the flavor is sweet and mild. Pureed winter squash is one of the first foods fed to babies as they transition from milk to solid foods.
The recipe for Squash and Apple Gratin, adapted from a recipe in the “The Apple Lovers Cookbook” by Amy Traverso, combines another abundant Maine storage crop, apples, with Butternut squash. This is a very hearty dish that could easily be served as a vegetarian main course. The gratin can also be prepared in advance and transported to a potluck supper. The sliced squash and apples, cooked until just tender, are sweet enough for any non-vegetable lover, and the garlicky breadcrumb topping lends a nice savory balance. This is the perfect side dish for the Thanksgiving meal.
The growing season was perfect for prolific squash cultivation here at Rabbit Hill, yielding over 200 pounds of the vegetable! Once they are harvested, we “cure” the squash in the greenhouse, and then store them in a fairly dry location that stays under 60 degrees. This could be an attic or entryway, or in our home, an unheated spare bedroom.
To consume this quantity of winter squash, I’ve been testing a multitude of recipes. We will certainly not be starving this winter as some variation of the wealth of our winter squash will be on the menu daily.
Squash and Apple Gratin
Ingredients
- 1 (1 1/2 lb) medium butternut squash peeled & cut into 1/4 inch half moons
- 2 tbsp heavy cream
- 2 tbsp cider or apple juice
- 3 oz grated cheese: Gruyere, Swish or mild cheddar about 1 cup, firmly packed
- 1 tsp sea salt
- 1/2 tsp fresh pepper
- 3/4 cup chopped onion about 1 medium onion
- 2 apples peeled, cored and cut into 1/2 inch wedges
- 2 tsp fresh rosemary finely chopped
- sea salt and black pepper to taste
- 1 1/4 cups breadcrumbs
- 4 tbsp butter divided
- 1 garlic clove finely minced
Instructions
- Assemble ingredients and tools. Butter a 2-quart gratin or casserole dish or an 8-inch square-baking dish. Preheat the oven to 400 degrees.
- Peel and seed the squash. Slice into ¼” inch thick half-moon pieces. Set aside. Peel and core the apples and cut into ½ inch wedges. Set aside. Chop the onion and the garlic and set aside. Finely chop the rosemary and set aside.
- In a large bowl, whisk together the cream and cider.
- Add the squash pieces, grated cheese, and 1-teaspoon sea salt and ½ teaspoon fresh pepper. Toss well to mix.
- Pour the mixture into the buttered pan,
- Cover with foil and bake until the squash is tender, about 30 – 35 minutes.
- While the squash is baking, add 3 tablespoons of butter to a skillet over medium heat. Add the chopped onion and cook until it starts to soften and brown, about 8 – 10 minutes. Add the rosemary and sprinkle with some sea salt and fresh pepper, stir and cook until the rosemary becomes fragrant. Stir in the apples wedges.
- Cook until the apples become tender and start to caramelize, another 8 – 10 minutes.
- When the squash is tender, remove the pan from the oven, and spoon the apple – onion mixture over the top. If the gratin is to be served soon, turn the broiler on high. *
- In the bowl of your food processor or in a medium bowl, combine the breadcrumbs with the minced garlic, nutmeg and 1-tablespoon of butter.
- Sprinkle the crumb topping over the squash and apples.
- Broil the dish, uncovered, until the topping is golden brown, about 5 – 7 minutes. Remove the dish from the oven and let rest for 15 minutes before serving.
