Potluck Heaven: Butternut Squash, Apple and Cranberry Gratin

Butternut Squash Apple Cranberry Gratin has been updated from the original post written in 2014.

Have you ever been to a potluck dinner? It’s a community meal where everyone brings something to share. The range of foods can be impressive…from expensive meats to humble vegetables.

You can tell the favorites. Those are the plates and casserole dishes that are empty or almost empty by the time everyone goes through the line for the first time.

This gratin is one of those recipes. A genuine potluck hit.

The sides are the best part of a buffet style meal, amirite?

I’m a happy eater during the holidays when there are so many potluck dinners. Big Feasts are an opportunity to try a variety of foods, so I load my plate with sides and desserts. They’re the best part of a feast.

Your omnivorous friends will appreciate the gratin alongside poultry or pork, but it is a satisfying dish all on its own.

Butternut Squash Apple Cranberry Gratin is a quick weeknight side as well

I scanned this recipe to “the Cloud” a few years back in preparation for our move overseas. It originally came from the folks at Organic Gardening. Over the years I’ve made it with and without cranberries, and recently I’ve been adding a handful of pecan halves or sometimes hazelnuts to the mix. Delicious!

To make, choose any winter squash and apples that can stand the heat of the oven. The recipe serves 12 people, but it’s easy to scale it down if you’d rather make less. (Don’t overlook the potential of leftovers…for example, these cannellonis.)

A small gratin uses about about a pound of squash and two smallish apples. In the photo below, it’s cooking right alongside some chicken thighs for a low fuss weeknight meal. There was enough for a large bowl of leftover butternut squash, apple and cranberry gratin for lunch the next day.

Vegan Friendly

This is a vegan friendly dish in that you can choose the type of fat to use without altering the overall wholesomeness of the dish. Whether you prefer to use olive oil, coconut oil, or vegan spread, it will all work just fine.

I haven’t tried substituting the flour for a gluten free alternative so I can’t vouch for the results if you make a substitution (I’d appreciate knowing if you do). The flour helps thicken up any excess liquid and makes a sort of micro dumpling. It can be omitted if you’d prefer.

Butternut Squash, Apple and Cranberry Gratin

A potluck favorite

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Course: casserole

Servings: 12 servings

Calories: 224kcal

Author: LydiaF

Ingredients

• 6 tablespoons fat, like olive oil, coconut oil, vegan spread, butter or ghee (melt the solid fats before using)
• 3 pounds butternut squash cut into small cubes
• 3 large apples cored, peeled and diced
• A large handful of dried cranberries about a cup
• A large handful pecan halves, optional (walnuts or hazelnuts are nice, too)
• ¼ cup parsley fresh or dried
• 1 teaspoon dried thyme (less if using fresh)
• large pinch of cayenne pepper
• salt and pepper to taste
• ¾ cup flour

Instructions

• Preheat oven to 350° F/180°C and prepare a 9 x 13" (or similar) baking dish with cooking spray
• Toss everything but the flour into your largest mixing bowl and mix well.
• Sprinkle in the flour and turn until everything is coated.
• Transfer to the baking dish and bake until the butternut squash and apples are soft, start checking around 30 minutes. The total time will depend on the variety of squash you’ve chosen and how large you’ve cut the pieces.
• The gratin is tasty at slightly warmer than room temperature but it's better warm. It can be easily reheated in an oven or large microwave.

Notes

Nutrition notes assume you’ll use flour and add pecans.

Nutrition

Serving: 0.75cup | Calories: 224kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Fiber: 5g

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