Recipe: Fontina and Butternut Squash Gratin (with onion, apple and sage)

FONTINA AND BUTTERNUT SQUASH GRATIN

1 tablespoon olive oil
1 large onion, thinly sliced
1 apple, cored and cut into 1/2-inch chunks*
2 tablespoons purple or regular fresh sage, finely chopped (or to taste)
1 (2 pound) butternut squash, peeled and cut into 1/2-inch cubes, about 4 cups
1/4 cup flour
Salt and freshly ground black pepper (to taste)
2/3 cup whole milk or 2 percent milk
1/2 cup grated Fontina cheese (about 1 1/2 ounces)
1/3 cup fresh bread crumbs

Preheat oven to 350 degrees F. Grease a gratin or other baking dish; set aside.

Heat a large skillet or Dutch oven, add oil and, when hot, add onion, apple and sage. Cook for 10 minutes, until onions begin to brown.

Toss squash with flour, salt and pepper, and add to the onion mixture; cook about 5 minutes. Spoon into prepared baking dish. Pour milk over mixture, then sprinkle with cheese.

Cover and bake 30 minutes. Remove cover, sprinkle with bread crumbs and bake 30 minutes more.

*I used Pink Lady apples but any full-flavored apple should work.

Makes 6 servings
Source: Jan Curry to The Raleigh News and Observer, September 26, 2001