Ezra Pound Cake blog posted an intriguing-looking recipe that was adapted from Whole Living magazine. I played around with it a little and created an adaptation of an adaptation. This tasted so good, and, using simple ingredients, was so easy to make. I added some balsamic grilled chicken from Trader Joe’s, and we really liked the results. Soy parmesan was subbed for the real stuff. Just a great little recipe, and a yummy dinner.
Apple, leek, and butternut squash gratin (with balsamic chicken added)
3 tablespoons extra-virgin olive oil
2 medium leeks, white part only, trimmed, thinly sliced crosswise
coarse salt and freshly ground pepper
1/2 cup dry sherry or apple cider (I used the sherry)
1 tablespoon chopped fresh sage, plus leaves for garnish
1 pound butternut squash, peeled, seeded, and sliced 1/8″ thick
1 pound grilled chicken (I used balsamic grilled, from Trader Joe’s), cut into thin strips
1 pound apples, peeled, halved, cored, and cut into 1/8″ thick slices
1/2 cup grated soy parmesan
Preheat oven to 350 degrees F. In 10″ 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 the chicken over the leeks. Arrange the apples in an overlapping layer over the chicken. Brush apples with the remaining tablespoon oil. Cover tightly with foil, and bake for 45 minutes.
Uncover and sprinkle the parmesan 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. Let cool 10 minutes before serving. Makes 4 servings.