Serves 4 Difficulty
1 clove garlic 1-1/2 cups half & half, scalded 1 large butternut squash 1 large apple, peeled, cored and shredded 2 Tablespoons gf flour 1 teaspoon salt Fresh ground pepper 1/2 cup Gruyere cheese, grated
For topping: 2 teaspoons butter 1/4 cup pecan pieces 1/8 cup pine nuts 2 teaspoons maple syrup 1/4 teaspoon kosher salt Fresh ground pepper
Preheat oven to 375 degrees F. For the nuts: Melt butter in a small skillet over medium heat. Add the nuts and saute for 2 minutes. Reduce heat to low and add maple syrup, salt and pepper. Cook until nuts are glazed, about 2 minutes. Transfer to a dish to cool.
Butter a gratin dish. Chop garlic and add to a small saucepan along with scalded half & half; set aside. Cut off the neck of the squash, peel and grate. Reserve the rest of the squash for another use. You should have about 12 ounces of squash flesh. Place the grated squash in a bowl with shredded apple, flour salt, a few grinds of pepper and cheese. Toss to coat. Transfer squash mixture to the gratin dish and pour the garlic milk mixture over all. Cover dish and bake for 40 minutes. Remove the cover and continue baking until all the liquid has been absorbed and the top is slightly browned, about 20 minutes. Sprinkle with nuts and serve immediately.