Butternut Squash, Apple and Leek Gratin |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This dish goes wonderful with a roast pork or a turkey dinner! The recipe is enough for about 4-5 people but you can easily double it. Ingredients:
6 cups butternut squash (peeled and cubed into about 1/2-inch pieces) |
2 -3 tablespoons butter (can use oil) |
2 large leeks, thinly sliced |
2 granny smith apples, peeled and cubed |
2 tablespoons brown sugar |
1/2 teaspoon salt |
1/8 teaspoon nutmeg |
1 pinch black pepper |
1/2 cup apple juice (or use apple cider) |
1 1/2 cups soft breadcrumbs |
3 tablespoons melted butter |
1/4 cup toasted pine nuts (coarsley chopped or leave whole) |
Directions:
1. In a bowl combine the 1-1/2 cups breadcrumbs with 3 tablespoons melted butter and pinenuts; set aside.
2. Grease a 2-quart casserole dish.
3. Heat 2-3 tablespoons of butter in a skillet over medium heat; add in leeks and saute for about 4-5 minutes or until lightly browned.
4. In a large bowl combine the cubed squash with sauteed leeks, apple, brown sugar, salt, nutmeg and black pepper; toss to combine.
5. Spoon into the prepared casserole dish; pour the apple juice or apple cider over the mixture.
6. Cover with foil and bake in a 400 degree oven for about 20 minutes.
7. Uncover the casserole and sprinkle the prepared breadcrumb/pine nut mixture over the top, then return to oven uncovered for another 15 minutes or until golden brown.
8. Delicious!
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