Gotta love a dish that does double duty. This gratin works well as a side dish (Thanksgiving anyone?) or as a main, paired with some green veggies.
With the abundance of fresh fall produce, and the dark and chilly nights, what’s sounds better than a pan of cheesy, meaty, veggies and fruit? This is comfort food at it’s best. Filling, but not heavy, and loaded with vitamins to beat the winter blues.Depending on the sausage, this would be a great gluten-free alternative to traditional stuffing at a holiday meal – cooked outside the bird of course!
Or maybe just save the whole pan for yourself? That worked for me. 🙂
- 1 butternut squash, sliced into 1/4 inch thick pieces
- 3 pounds of apples, sliced into 1/4 inch thick pieces
- 1/2 cup grated smoked gouda
- 1/2 cup grated parmesan
- 4 links turkey sausage, casings removed
- 2 Tbsp. fresh dill, finely chopped
1. Prep a 9×13 inch pan with nonstick cooking spray and preheat your oven to 350 degrees.
2. Remove the turkey sausage from its casings and place in a large frying pan. Cook the sausage over medium-high heat, using a fork/spoon/spatula to break it into crumbles.
3. Once the sausage is fully cooked, remove the pan from the heat and set aside. Place half of the butternut squash in the bottom of your 9×13 inch pan, making sure the bottom of the pan is completely covered.
4. Top the butternut squash with half of the apples, then add half the sausage crumbles and top with half the cheeses.
5. Repeat the process for another layer, but do not add the cheese to the top of the pan this time. Instead, mix the cheeses with the chopped dill and set aside.
6. Put the pan in the oven for 20 minutes to bake. Once 20 minutes are up, pull the pan out and sprinkle the rest of the cheese/dill mixture on top of your dish. Continue baking for about 10 minutes, or until cheese is melted, and the apples and squash are tender when pierced with a knife.