Butternut Squash, Apple and Onion Gratin
- Total Time: 40 mins
- Yield: 4 servings 1x
Description
Layers of butternut squash, tart green apple and savory onion are punctuated by tiers of gooey cheese in these mini gratins that would be perfect at a dinner party.
Ingredients
- 1 butternut squash {preferably one with a longish neck}, sliced into thin inch rounds
- 1 medium onion, peeled sliced into thin rounds
- 1 Granny smith apple, cored and sliced into thin rounds
- 4 oz (115 g) sharp white cheddar or favorite cheese {I think Gouda would work well here, too}, grated
- Salt
- Pepper
- 4 tbsp (60 ml) half and half {or heavy cream}
- Olive oil
Instructions
- Preheat oven to 375 degrees. Prepare mini cocottes by coating with olive oil or butter.
- Start layering slices: Place one slice butternut squash, one slice apple, and one slice onion into each mini cocotte. Sprinkle with salt and pepper.
- Top with about a tbsp {or two, I won’t judge} of cheese.
- Repeat the process of layering slices once more. Season with salt & pepper, and top with grated cheese again.
- Add one more slice of butternut squash. Pour 1 tbsp of half and half or cream over top of each gratin. Give each gratin one final sprinkling of cheese.
- Spray lids to mini cocottes with non-stick cooking spray and cover each dish with its lid.
- Place mini cocottes on a small cookie sheet and bake gratins for about 35-40 minutes or until tender. {Use a knife to test and make sure it is able to slip all the way though to the bottom.
- Remove lids and bake for another 5 minutes, or until the cheese on top begins to brown.
- Cool for 15-20 minutes before serving so that the layers have a chance to set.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Main
- Cuisine: American
Nutrition
- Serving Size: 1 cocotte
- Calories: 210
If You Liked This Recipe, You’ll Love These
- Apple and Butternut Squash Soup
- Lemon and Butternut Squash Soup
- Weeknight Butternut Squash Pizza
- Farro Butternut Squash Kale and Pancetta Bake
Frequently Asked Questions
Why does the recipe recommend a butternut squash with a long neck?
The recipe specifically calls for “preferably one with a longish neck” because the neck of the squash is seed-free and has a uniform circular cross-section — it slices into neat, even rounds that layer cleanly into the mini cocottes alongside the apple and onion slices.
Can I use a different cheese if I don’t have sharp white cheddar?
Yes — the recipe explicitly notes that Gouda would work well here too. The key is a good melting cheese with enough flavor to complement the sweet squash and tart Granny Smith apple; 4 oz grated and divided across three cheese layers is the right amount regardless of which variety you choose.
Why should I wait 15–20 minutes before serving after baking?
The recipe instructs cooling for 15–20 minutes so that the layers “have a chance to set” — the cream and melted cheese firm up slightly as they cool, meaning the gratin holds its shape when served rather than collapsing into a saucy pool. 
