This is a simple recipe yet it delivers some amazing flavors and is perfect for your fall table. Gruyere cheese delivers the WOW factor here and the subtle flavors of clove and sage play important roles here too.
Roasted Squash & Apple Gratin w Gruyere Mornay Sauce
- Mornay Sauce
- 1/2 stick butter unsalted
- 3 tbs AP flour...or potato starch if gluten free
- 5 sage leaves
- 3 tbs fresh minced chives
- scant pinch pumpkin pie spice or grated nutmeg
- 2-1/2 c milk
- black pepper
- kosher salt to taste
- 1 cup grated Gruyere option is 50% sharp white cheddar/ 50% Gruyere...for wimps!
- 3 cups diced butternut squash
- 1.5 cups peeled and diced tart apples
- 1/2 stick butter melted
- 1/4 cup grated Parmesan cheese
- 1 cup toasted fresh breadcrumbs
- preheat oven to 375 degrees
- In sauce pot combine 1/2 stick butter, pie spices and sage, cook over low heat for a few minutes to melt butter and infuse with flavors of sage and spices.
- Add flour while whisking and cook for 2 minutes, then add milk, whisk briskly to incorporate and remove any lumps.
- Add chives, cook for 2 minutes, as sauce starts to thicken slightly reduce heat to low and whisk in the cheese to melt and make sure it's smooth. Consistency should be enough to coat a spoon but too thin to build a stone wall.
- In a greased baking dish or roasting pan add squash and apples, ladle sauce over.
- In small work bowl add 1/2 stick (melted) butter, parmesan cheese and bread crumbs, mix well. Toss mixture on top of gratin, cover with foil and place in the oven for 35 minutes.
- Remove foil, continue baking until some light golden browning happens and ingredients are tender when pierced with a knife.
- Allow to cool at least 30 minutes at room temp before serving.