Apple, Leek, and Butternut Squash Gratin

Leeks are my new thing. Some girls are fashion aficionados or can craft adorable decor. I'm into food. (OK, I try to dress decently. But crafts really do scare me.) The latest trend in my kitchen is the onion-like leek. They're slightly milder than scallions and when cooked slowly, become caramelized and sweet. I'm not surprised I'm so fond of them, because I've never met a member of the onion family I didn't like!

When I decided to make this recipe I was skeptical whether such simple ingredients could combine to create much of anything.  But thankfully, I was wrong. The layers of the this gratin melded together wonderfully. Topped with just a little Parmesan, it was a beautiful thing. I did use ground sage. I couldn't be bothered to go buy fresh (I know, how unlike me!). But several people had commented that the fresh sage almost overwhelmed the dish. So I was happy with my lazy decision. Mine turned out just right.

INGREDIENTS
2 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
salt and freshly ground black pepper, to taste
1/2 cup apple cider or apple juice
1/2 tsp. ground sage (original recipe called for 1 Tbsp. fresh sage, chopped)
1 lb. butternut squash, peeled, seeded, and sliced 1/8-inch thick
1 lb. apples, such as Gala or Fuji, peeled, halved, cored, and cut into 1/8-inch thick slices
1/2 cup Parmesan cheese, freshly grated

DIRECTIONS
1. Preheat oven to 350 F. In a large skillet, heat 1 Tbsp. of olive 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 cider and sage and cook until liquid is reduced to a glaze, about 3 minutes; set aside.

2. In a 2-quart shallow baking dish, arrange squash in overlapping layers; season with salt and pepper. Spread leeks evenly over the squash.

3. Arrange apples in an overlapping layer over the leeks. Brush apples with remaining Tbsp. oil. Cover tightly with aluminum foil. Bake 45 minutes.

4. Uncover and sprinkle Parmesan over the top. Raise the oven temperature to 450 F 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 (optional).

Serves 4.

(Adapted from Martha Stewart, via Ezra Pound Cake)