Meatless Monday: Butternut Squash, Potato and Apple Gratin

In the past, I've turned my nose up a bit at the philosophy that all recipes are mathematical formulas.  I'm not of the school that there is one best recipe for anything or just one way to prepare any dish (Alton Brown does nothing for me).  I think cooking is creative and fluid and should be a lot more fun than math.

As I'm writing about more of my recipes, I've found that I'd like to be more systematic in my creations and actually develop recipes that I can repeat.  I won't say that my whole philosophy has changed, but I'm really getting into looking at a few different recipes and coming up with my own interpretation.  That is what I did this week with my Butternut Squash, Potato and Apple Gratin.

I had the title ingredients waiting to be used up and did a little research.  I found a good start for the recipe over at Fine Cooking and moved on from there.  The recipe that follows is a definite work in progress, but a really tasty work in progress that we enjoyed very much.  The main thing I'd like to work on is the appropriate cooking time.  I suggest checking the texture of the fruit and vegetables after about 45 minutes to make sure they are tender but not too soft.

A note about the cheese - I used Sage Cheddar from Grafton Village Cheese Company.  This is a great cheddar from a lovely cheese company in Vermont.  I get mine at the company's cheese store, but you can find it at various cheese shops and restaurants around the city, including at Stinky Brooklyn (I haven't forgotten my local roots!). 

 Butternut Squash, Potato and Apple Gratin 

• 1 1/2 cups fresh bread crumbs (I used a whole wheat bagel)
• 2 tbsp unsalted butter, melted
• Sea salt, to taste
• 1 cup Sage Cheddar, freshly grated (feel free to replace with regular cheddar and about 1 tsp dried sage)
• 1/4 cup unsalted butter, divided
• 2 small white onions, sliced
• 1 cup and 1/4 cup apple cider
• 1 cup and 1/4 cup cream or half and half
• 1 tsp dried thyme (or 2 tsp fresh thyme leaves)
• sea salt and freshly ground black pepper to taste
• 1 medium butternut squash, neck portion only, peeled and sliced in rounds
• 2 crisp apples, peeled, cored and sliced
• 2 medium Yukon Gold potatoes, peeled and sliced in rounds

1. Preheat oven to 350F.  Lightly grease a 2 quart casserole dish (I used the wrapper from a stick of butter).
2. Combine butter, bread crumbs and cheese in a medium bowl.  Season to taste and set aside.
3. Melt 2 tablespoons butter in a medium saucepan.  Add onions and cook until soft and just starting to turn golden. Add 1 cup cider and simmer until slightly reduced.  If using cream, add 1 cup cream and remove from the heat.  If using half and half, set aside the onions to cool before adding the cream. Add salt and pepper to taste along with thyme.
4. Melt remaining 2 tablespoons of butter and add apple slices.  Cook until slightly golden. Add 1/4 cup cider and 1/4 cream (allow to cool if using half and half).
5. Combine squash, potatoes and cooked apples with the onion mixture in a bowl.  Add mixture to casserole dish.  Top with breadcrumbs.
6. Bake at 350F for 45 minutes to 1 hour.  Let rest for 10-15 minutes before eating if you can stand it. Enjoy!