Monday, July 7, 2008

Butternut Squash and Apple Gratin

1 butternut squash, peeled, cut into 1/4-inch-thick rounds, divided
1 large onion, halved, thinly sliced, divided
3 large Granny Smith apples (about 1 1/2 pounds), peeled, cored, cut into 1/4-inch-thick slices, divided
2 tablespoons fresh lime juice, divided
2 tablespoons (packed) dark brown sugar, divided
1 cup whipping cream, divided
3 tablespoons butter, divided

Preheat oven to 400°F. Butter and flour 15x10x2-inch baking dish. Spread 1/3 of squash slices over bottom of dish. Arrange 1/2 of onion slices, then 1/2 of apple slices over. Sprinkle with 1 tablespoon lime juice, 1 tablespoon sugar, and 1/3 cup cream. Dot with 1 tablespoon butter. Sprinkle with salt and pepper. Repeat layering. Arrange remaining squash slices on top. Drizzle with remaining 1/3 cup cream. Dot squash with remaining 1 tablespoon butter. Sprinkle with salt and pepper. Cover dish with foil. Bake until squash and apples are tender, about 45 minutes. Increase oven temperature to 500°F. Remove foil. Bake until squash is golden brown, about 10 minutes

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