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<RecipeList>
<Recipe recipeId="28872" locale="en">
<RecipeHeader>
<RecipeTitle>Apple, Leek, and Butternut Squash Gratin</RecipeTitle>
<Category>Import</Category>
<NbPersons>4</NbPersons>
<PortionYield></PortionYield>
<PrepTime></PrepTime>
<TotalTime></TotalTime>
<Source></Source>
</RecipeHeader>
<IngredientList>
<IngredientText>Prep: 30 minutes Total: 1 hour 20 minutes
Butternut squash boosts this recipe with beta-carotene and vitamin C. To
cook gratin in advance, prepare through step 2, cover, and refrigerate for
up to 24 hours.
Per serving: 264 calories; 6 g protein; 13 g fat; 30 g carbs; 5 g fiber.</IngredientText>
<Ingredient id="2144" quantity="3.0" unit="tbsp" comment="" defaultState="true" weightGram="13.5" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>3 tablespoons</IngredientQuantity>
<IngredientItem>extra-virgin olive oil</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1119" quantity="2.0" unit="medium" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2 medium</IngredientQuantity>
<IngredientItem>leeks</IngredientItem>
<IngredientComment>white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, well washed and dried</IngredientComment>
</Ingredient>
<Ingredient id="2357" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity></IngredientQuantity>
<IngredientItem>Coarse salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="726" quantity="0.0" unit="" comment="ground" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity></IngredientQuantity>
<IngredientItem>ground pepper</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1254" quantity="0.5" unit="cup" comment="dry" defaultState="true" weightGram="236.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1/2 cup</IngredientQuantity>
<IngredientItem>dry sherry</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1160" quantity="1.0" unit="tbsp" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 tablespoon</IngredientQuantity>
<IngredientItem>chopped fresh sage</IngredientItem>
<IngredientComment>plus leaves for garnish</IngredientComment>
</Ingredient>
<Ingredient id="1601" quantity="1.0" unit="lb" comment="" defaultState="true" weightGram="448.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 pound</IngredientQuantity>
<IngredientItem>butternut squash, peeled</IngredientItem>
<IngredientComment>seeded, and sliced 1/8-inch thick</IngredientComment>
</Ingredient>
<Ingredient id="1166" quantity="1.0" unit="lb" comment="" defaultState="true" weightGram="448.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 pound</IngredientQuantity>
<IngredientItem>apples</IngredientItem>
<IngredientComment>such as Gala, Cortland, Baldwin, or Macoun, peeled, halved, cored, and cut into 1/8-inch thick slices</IngredientComment>
</Ingredient>
<Ingredient id="293" quantity="0.5" unit="cup" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1/2 cup</IngredientQuantity>
<IngredientItem>freshly grated Parmesan cheese</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>Preheat the oven to 350 degrees. In a 10-inch skillet, heat 2 tablespoons of oil over medium heat. Add leeks and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until they begin to brown, about 10 minutes. Add sherry and sage and cook until liquid is reduced to a glaze, about 3 minutes; set aside.

In a 2-quart shallow baking dish, arrange squash in overlapping layers; season with salt and pepper. Spread leeks evenly over the squash.
Arrange apples in an overlapping layer over the leeks. Brush apples with remaining tablespoon oil. Cover tightly with aluminum foil. Bake 45
minutes.

Uncover and sprinkle cheese over the top. Raise the oven temperature to
450 degrees and bake 10 minutes, or until the cheese has melted and is
golden brown. The tip of a paring knife should easily pierce the gratin.
Let cool 10 minutes before serving. Garnish with sage leaves.

</RecipeText>
</Recipe>
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