Thanksgiving Day is a national holyday celebrated the 2nd Monday of October in Canada and on the 4th Thursday of November in the United States.
In Germany we don’t have any similar national holiday on Harvest Festival. The religious believers thank God for the gifts on harvest, many churches get decorated with autumn crops, beautifully arranged in front of the altar, usually it doesn’t include a large dinner.
Preheat the oven to 190 °C/375 °F and position a rack in the middle of the oven.
Heat butter and oil in your largest ovenproof skillet over medium-high heat. In a single layer, add the potatoes, shallots, squash, carrots, and green onions and toss to coat. Try not to overcrowd the pan, or the vegetables will steam and not brown. If you don’t have a big enough pan, split the ingredients between two skillets. Saute over medium-high heat for about 15 minutes, shaking the pan a couple of times along the way. The vegetables should start to brown a bit and be tender but not mushy.
Remove from the heat and sprinkle with a generous dose of salt and pepper. Stir in the apple wedges. If you don’t have an ovenproof skillet, transfer the ingredients to an ovenproof baking dish or casserole. Sprinkle with all the bread crumbs and half of the Parmesan cheese. (Note: Because Kim said, this produces a fairly dry gratin, I omitted the breadcrumbs and used just grated mountain cheese). You don’t want to stir at this point; rather, let the crumbs and cheese perch right on top of the vegetables so they’ll get nice and crunchy.
Place the uncovered skillet in the oven. Bake for about 40 minutes, tossing the vegetables with a metal spatula about halfway through. The potatoes and carrots should be golden, crispy, and caramelized where they touch the pan and soft and tender inside. When everything is caramelized and fragrant, remove from the oven and sprinkle with the remaining Parmesan. Serve right from the skillet.