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Roasted Squash & Apple Gratin w Gruyere Mornay Sauce

Course: Side Dish
Cuisine: French
Author: Chef Keith Snow


  • 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.