Butternut Squash Apple Leek Gratin

Add fall-inspired Butternut Squash Apple Leek Gratin to your recipe box for a special dinner or even Thanksgiving.

2 tablespoons extra-virgin olive oil, divided
1 large leek, white part only, washed and thinly sliced
½ teaspoon sea salt
¼ teaspoon ground black pepper
½ cup dry sherry
1 tablespoon chopped fresh sage, plus leaves for garnish
1 pound butternut squash, peeled, seeded, and sliced ⅛-inch thick
1 pound apples, peeled, cored, quartered and cut into ⅛-inch thick slices
½ cup shredded Parmesan cheese – use soy cheese for vegan

View the full recipe at Three Beans on a String →