Apple, Leek and Butternut Squash Gratin

Once again I saw this recipe here and decided I wanted to make it form the picture and name.  It just looked and sounded so yummy!  However I was sadly dissapointed.  It was not good at all.  I can't even tell you why it was not good except to that it just did work togehter.  It got a 0 out of 6 (I did not even make the kids eat it, good thing we also had caterpillar bread for supper).


Apple, Leek and Butternut Squash Gratin
Serves 4
· 3 tablespoons 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 apple cider
· 1 tablespoon chopped fresh sage, plus leaves for garnish
· 1 pound butternut squash, peeled, seeded, and sliced 1/8-inch thick
· 1 pound 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

1. 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 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 tablespoon oil. Cover tightly with aluminum foil. Bake 45 minutes.
4. 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.