Butternut Squash, Apple and Cranberry Gratin
Recipe Servings: 6 portions
Recipe Preparation Time: 5 minutes
Recipe Cook Time: 50 minutes
½ cup plus 1 tbsp Lucini® Premium Select Extra Virgin Olive Oil®
3 lbs butternut squash, peeled, halved, seeded, and diced into 1-inch cubes
3 sweet-tart apples that will keep their shape after baking, peeled, cored, and diced into 1/2-inch cubes
1 1/3 cup dried cranberries
1/4 cup finely chopped flat-leaf parsley
1/2 tsp finely chopped fresh thyme
1 tbsp Kosher salt
1 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1 heaping cup all-purpose/plain flour
Preheat the oven to 350°F/180°C/gas 4. Grease a 9-by-11-inch baking dish with the 1 tbsp of the extra virgin olive oil and set aside.
In a large bowl, toss together the squash, apples, cranberries, parsley, thyme, salt, black pepper, and cayenne pepper. Drizzle in the extra virgin olive oil and stir to combine, then add the flour and mix to evenly coat the squash mixture.
Turn the mixture into the prepared baking dish and bake until the top is golden brown and the squash is tender but not mushy (a paring knife should easily slip into the center of a piece of squash), 45 to 50 minutes. Remove from the oven and cool 5 minutes before serving.
Chef Suvir Saran is the author of three widely acclaimed cookbooks, James Beard Award Nominated cookbook, Masala Farm: Stories and Recipes from an Uncommon Life in the Country, American Masala: 125 New Classics From My Home Kitchen and Indian Home Cooking. His restaurant, Dévi has received a one-star rating in the Michelin Guide New York City two years in a row.