Butternut Squash and Leek Gratins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Bake the savory squash and leek custard-like mixture in individual ramekins or custard cups for a rich side dish that’s just the right size. Ingredients:
1 (2-pound) butternut squash, halved lengthwise and seeded |
cooking spray |
1 teaspoon butter |
4 cups finely chopped leek (about 6 large) |
1 tablespoon sugar |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
dash of ground nutmeg |
4 large eggs |
1 large egg yolk |
1/4 cup (1 ounce) grated fresh parmesan cheese |
Directions:
1. Preheat oven to 375°.
2. Place squash halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 375° for 45 minutes or until tender. Cool 30 minutes. Scoop out pulp, and mash with a potato masher or fork until smooth.
3. Reduce oven temperature to 325°.
4. Heat a large nonstick skillet over medium heat; coat pan with cooking spray. Melt butter in pan. Add leek; cover and cook 20 minutes or until tender, stirring once. Reduce heat to medium-low; uncover and cook 10 minutes or until lightly browned, stirring occasionally. Cool slightly.
5. Combine sugar and next 5 ingredients (through egg yolk) in a large bowl, stirring with a whisk. Add squash and leek; stir until well combined. Divide the squash mixture evenly among 6 (6-ounce) ramekins or custard cups coated with cooking spray. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Cover pan with foil; bake at 325° for 25 minutes. Uncover and cook an additional 15 minutes or until a knife inserted in center comes out clean. Remove from oven, and place the ramekins on a baking sheet.
6. Sprinkle 2 teaspoons Parmesan cheese over each ramekin.
7. Preheat broiler.
8. Broil gratins for 2 minutes or until cheese melts and begins to brown.
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