Butternut Squash, Leek & Apple Gratin

3 tbsp extra-virgin olive oil
2 medium leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, well washed and dried
Coarse salt and ground pepper
1/2 cup dry sherry
1 tbsp chopped fresh sage, plus leaves for garnish
1 lb butternut squash, peeled, seeded, and sliced 1/8-inch thick
1 lb apples, such as Gala, Cortland, Baldwin, or Macoun, peeled, halved, cored, and cut into 1/8-inch thick slices
1/2 cup freshly grated Parmesan cheese


Preheat the oven to 350 degrees. In a 10-inch skillet, heat 2 tablespoons of oil over medium heat. Add leeks and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until they begin to brown, about 10 minutes. Add sherry and sage and cook until liquid is reduced to a glaze, about 3 minutes; set aside.
In a 2-quart shallow baking dish, arrange squash in overlapping layers; season with salt and pepper. Spread leeks evenly over the squash.
Arrange apples in an overlapping layer over the leeks. Brush apples with remaining tablespoon oil. Cover tightly with aluminum foil. Bake 45 minutes.
Uncover and sprinkle cheese over the top. Raise the oven temperature to 450 degrees and bake 10 minutes, or until the cheese has melted and is golden brown. The tip of a paring knife should easily pierce the gratin. Let cool 10 minutes before serving. Garnish with sage leaves.

from Martha Stewart

Butternut Squash & Blue Cheese Lasagne

1 butternut squash, , peeled, seeded cubed and roasted

1 package of no-boil lasagna noodles

1 cup shredded mozzarella

1/3 cup blue cheese crumbles

1/4 cup chopped hazelnuts

1/2 sprig rosemary, , finely chopped

Bechamel

4 cups milk

3 sprigs fresh rosemary

5 tablespoons butter

1/4 cup all purpose flour

In a heavy medium saucepan, bring milk and rosemary to boil. Reduce heat and simmer 7-8 minutes. Remove from heat and strain milk to remove rosemary. Set milk aside.

Preheat your oven to 375.

In the same saucepan, melt butter. Add flour and stir until dissolved. Let simmer 2-3 minutes. Whisk in milk a little bit at a time until well-blended. Over medium heat, bring to a near-boil, whisking occasionally. It will thicken as it cooks, and is ready once it reaches a near-boil.

In an 8-inch square baking dish spread a layer of béchamel, some butternut squash, a sprinkle of blue cheese and hazelnuts. Repeat. On the top layer of lasagna, spread the béchamel to coat the pasta, then cover with mozzarella cheese. Sprinkle with the minced rosemary. The extra béchamel sauce is for leftovers – when reheated the lasagna can get a little dry.

Wrap the dish in aluminum foil and bake for 20minutes. Remove the foil and return to the oven for about 15 minutes, or until the cheese bubbles and turns golden.

Scalloped Acron Squash and Spinach

Prep Time: 20 minutes

Cook Time: 1 hour

10 ounces fresh spinach, washed and stems trimmed

6 cups cubed peeled fresh acorn squash

2 Tablespoons butter

1-1/2 cups onion, sliced thin

1/4 cup all-purpose flour

1-1/2 cups chicken broth or vegetable broth

1/2 cup heavy cream

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground nutmeg

3/4 cup shredded Swiss cheese, divided use

Bring a large pot of water to the boil. Blanch spinach about 30 seconds, just until wilted, and remove with a slotted spoon to a colander to thoroughly drain. Then transfer to a large bowl.

Add acorn squash to the same pot of boiling water. Cook about 8 minutes, until tender. Drain thoroughly and add to the spinach in the bowl. Set aside.

Preheat oven to 375 F. Spray a casserole dish with vegetable oil.

Melt butter in a large nonstick skillet over medium heat. Gently saute onion in the butter until lightly golden and softened. Stir in flour and cook, stirring constantly, for 3 minutes. Whisk in broth gradually and continue cooking, while stirring, about 5 minutes until thickened. Add cream and bring back to a simmer. Remove from heat and stir in salt, pepper, and nutmeg.

Add 1/4 cup of the Swiss cheese to the spinach and acorn squash. Toss to combine. Spread vegetables evenly in the casserole and top with the sauce. Sprinkle remaining 1/2 cup Swiss cheese over the top.

Bake 30 minutes, until hot and bubbly. Broil 3 minutes to lightly brown the top. Let rest for 10 minutes before serving.

Yield: 4 servings