This post has been updated from the original from 2014.
The holiday season with it’s multitude of holiday parties and potluck dinners will soon be here. Today I’m going to share a Butternut Squash, Apple and Cranberry Gratin that is always a potluck hit. It’s the perfect accompaniment to poultry and pork, but it’s also filling and satisfying on its own when you’d rather skip the meat and sample all the delicious casseroles and veggies offered on the buffet.
This recipe, from the folks at Organic Gardening, is one I scanned to “the Cloud” a few years back in preparation for our move overseas. I was so gratified to find dried cranberries over here that I had to revisit the recipe in order to share it with you all.
To make, choose any winter squash and apples that can stand the heat of the oven. The recipe serves up to 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.) The one I made used just about a pound of squash and two smallish apples. It cooked right along side some chicken thighs for a low fuss weeknight meal; plus I had a large bowl of leftover butternut squash, apple and cranberry gratin for lunch the next day.
The recipe calls for butter, but it’s vegan friendly in that while a change in the fat might change the flavor somewhat, it won’t alter the overall wholesomeness of the dish. If you’d prefer to use olive oil, coconut oil, a vegan spread or a mix it should be 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).
- 6 tablespoons butter, melted
- 3 pounds butternut squash, cut into small cubes
- 3 apples, cored, peeled and diced
- A large handful of dried cranberries (about a cup)
- 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
- Preheat oven to 350° F 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.
What are your favorite potluck dishes? I usually bring some sort of seasonal salad like these: