Modes

Ingredients

• 2 butternut squash, 2 to 3 pounds each

• 8 cloves garlic

• 1 large Honeycrisp or Pink Lady apple, peeled, cored, and halved

• 6 tablespoons unsalted butter, plus additional butter for greasing the dish

• 6 tablespoons all-purpose flour

• 1 teaspoon ground coriander

• ½ teaspoon ground cumin

• 1 teaspoon freshly ground black pepper

• ½ teaspoon freshly grated nutmeg

• 2 cups heavy cream

• 2 cups water

• 2 tablespoons pure maple syrup

• 2 tablespoons Dijon mustard

• 8 ounces Gruyère cheese, grated

• 12 ounces Fontina cheese, grated

• 12 ounces extra-sharp white cheddar cheese, grated

• 1½ cups panko breadcrumbs

• 1 tablespoon chopped sage leaves

• Kosher salt, to taste

• 4 tablespoons unsalted butter, melted

Instructions

Prepare the Butternut Squash

Cut the ends off both butternut squash and separate the bulbous bottom portions from the solid upper portions.

Cut the bulbous portions in half lengthwise and scoop out the seeds. Season the cut surfaces with Kosher salt and place 2 garlic cloves inside each squash half.

Place the squash halves cut-side down on a parchment-lined baking sheet. Add the halved apple to the baking sheet.

Roast the Squash and Apple

Preheat the oven to 350°F. Roast the squash and apple until very soft. Remove from the oven and allow to cool.

Slice the Remaining Squash

Peel the upper portions of the squash using a sharp vegetable peeler, then cut them in half lengthwise.

Using a sharp knife or mandoline slicer, cut the squash into ⅛-inch-thick slices. Set aside.

Prepare the Roux

In a large, heavy-bottomed saucepan, melt 6 tablespoons of butter over medium heat.

In a small bowl, combine the flour, coriander, cumin, black pepper, and nutmeg.

Once the butter has melted without browning, add the flour mixture and whisk until smooth. Cook for 4 to 5 minutes, stirring occasionally, to eliminate the raw flour flavor.

Prepare the Cream Sauce

In a large measuring cup, combine the heavy cream and water.

Slowly add the cream mixture to the roux, whisking continuously. The sauce will initially be very thick but will gradually thin as more liquid is incorporated.

Once the mixture is smooth, add the maple syrup and Dijon mustard. Stir to combine.

Add the Roasted Squash and Apple

Scoop the roasted butternut squash flesh from the skins and add it to the sauce along with the roasted apple and garlic.

Using an immersion blender, purée the mixture until completely smooth.

Incorporate the Cheese

Reduce the heat to low and gradually add the Gruyère, Fontina, and white cheddar cheeses, stirring continuously with a heatproof spatula or wooden spoon.

Once all the cheese has melted and the sauce is smooth, season with Kosher salt to taste.

Allow the sauce to cook over low heat for approximately 10 minutes.

Assemble the Gratin

Preheat the Wolf convection oven to 350°F on convection mode.

Lightly butter a 9-by-13-inch casserole dish.

Spread approximately one-third of the cheese sauce evenly across the bottom of the dish.

Arrange the sliced butternut squash in straight rows, placing the slices flat-side down into the sauce.

Carefully pour the remaining cheese sauce between the rows of squash.

Prepare the Breadcrumb Topping

In a small bowl, combine the panko breadcrumbs and chopped sage. Season lightly with Kosher salt.

Pour the melted butter over the breadcrumb mixture and stir until evenly coated.

Sprinkle the mixture evenly over the surface of the gratin.

Bake the Gratin

Place the gratin in the preheated oven and bake for 45 to 55 minutes, until the squash is tender and the breadcrumb topping is golden brown.

Rest and Serve

Remove the gratin from the oven and allow it to rest for at least 15 minutes before serving.