Thanksgiving Week: Apple and Red Kiri Squash Gratin

J – I’m a big gratin fan …

who has not always been successful making them. Each time I ventured far from potato and bacon gratin, I was disappointed with the dish. Christina has pointed this out a few times. Of course, that doesn’t stop me from trying.

This year, to be safe, I asked for Luke’s assistance.

One ingredient had to be a squash, along with another Fall/Winter thing … like apples.

This precipitated a long conversation about the relative merits of using butternut vs. acorn vs. red kiri,

Luke was in favor of butternut for the ease of cooking and flavor.

Acorn was out. Too hard to slice thinly. I wanted to use red kiri, my new friend from Paris (potimarron).

I gave in to greater expertise. So, we looked for the butternut squash where we thought it was … nope! None.

Conveniently, there was a nice, plump red kiri at the ready.

The red kiri turned out to be a wonderful choice. It had a fun, crescent shape when sliced thinly, that made a nice pattern on top of the gratin.

Since you don’t need to peel this squash, the thin, bright red-orange skin added color and a slight texture.

Taste test. Delicious. Really rich. Red kiri has a chestnut note in its flavor, which paired really well with the apples and cheese.

Thanksgiving Week: Apple and Red Kiri Squash Gratin

Recipe type: Sides

Author: Jim

Prep time: 20 mins

Cook time: 50 mins

Total time: 1 hour 10 mins

Serves: 6

Ingredients

• ½ Red Kiri squash, top and bottom trimmed, unpeeled, seeded and thinly sliced ⅛ inch thick
• 3 Granny Smith apples
• ¼ yellow onion, small dice
• 4 Tbsp butter
• ½ cup milk
• ¼ cup flour
• salt and pepper to taste
• 1 Tbsp fresh sage, minced
• 1 Tbsp fresh thyme, minced
• 1 Tbsp fresh oregano, minced
• 4 oz Havarti or Fontina cheese, shredded or thinly sliced
• Parmesan cheese, grated for the top

Instructions

1. In a saute pan add butter ad let melt on medium high heat.
2. Add the flour and whisk in slowly until incorporated. Cook for 1 to 2 minutes while stirring constantly. Do not let it brown.
3. Add cream slowly and whisk to incorporate.
4. Add milk and whisk in.
5. Add salt and pepper.
6. Add garlic and onions. Mix well.
7. Add herbs and mix well.
8. Season with salt and pepper to taste.
9. Set aside until ready to assemble.
10. Once ready to assemble, preheat oven to 350 degrees.
11. Place Red Kiri slices on bottom of gratin pan.
12. Place slices of cheese over top.
13. Place apples over top of that.
14. Place about half of the cream sauce over top. Spread evenly.
15. Place Red Kiri slices.
16. Place slices of cheese over top.
17. Place apples over top of that.
18. Place rest of the cream sauce over top. Spread evenly.
19. Top off with another layer of Red Kiri slices.
20. Cover with parchment paper.
21. Cover with aluminum foil.
22. Place on sheet pan.
23. Bake in the oven for 30 to 40 minutes. Or until squash is soft on top.
24. Remove from oven and uncover.
25. Place pieces of Havarti over top.
26. Grate Parmesan over top.
27. Place under broiler for 5 to 10 minutes or until top is golden brown.
28. Remove from oven.
29. Let rest for at least 30 minutes before serving, so it can set. Even better chilled overnight and then reheated for serving.
30. Serve.
31. Enjoy!

3.1.08

Make this dish the day before a dinner party. It benefits from chilling to let the flavors meld, and then reheating the next day.

You can portion it out and reheat, or just reheat and let people dig in. Either way, it will be a hit.