Squash-Apple Cheddar Gratin

–from the kitchen of Jan Libbey (’84 fisheries and wildlife biology), farmer and co-owner of One Step at a Time Gardens (courtesy The Moosewood Restaurant Kitchen Garden)


2 cups sliced onion

1 ½ cups grated cheddar cheese

1 teaspoon fresh thyme leaves

2 tablespoons bread crumbs

2 tablespoons vegetable oil

3 cups winter squash, cooked, mashed

2 ½ cups apples, thinly sliced

Salt and pepper to taste

1 tablespoon flour


Sauté onion and thyme in oil for about 20 minutes until onion is soft and golden.  Meanwhile, toss apples and flour.  In a separate bowl, mix cheese and bread crumbs.  Preheat oven to 350° F.  Oil a casserole/baking dish – approximately 8” x 8” (three inches deep) and layer the ingredients as follows: squash, salt and pepper, sautéed onions, apples slices, bit more salt and pepper, cheese/bread crumb mix.  Bake covered for 30 minutes, then uncovered for 15 minutes.  The apples should be tender and the topping bubbly and golden.

Back to story: http://stories.cals.iastate.edu/2011/11/voices-food-and-farming-the-cornerstone-of-community/