Gratin of Delicata Squash and Leeks |
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Prep Time: 15 Minutes Cook Time: 54 Minutes |
Ready In: 69 Minutes Servings: 12 |
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Winter squash is often paired with sweet flavors, but it's also delicious when the sweetness of the squash is contrasted with savory herbs and a blanket of melted cheese. Use the slicing disk of a food processor to streamline preparation. I found this recipe in Cooking Club magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
1/2 cup panko breadcrumbs, divided |
1 tablespoon vegetable oil |
1 1/2 cups sliced leeks (2 large leeks, white and pale green parts only) |
2 ounces prosciutto, chopped (1/2 cup) |
2 teaspoons chopped fresh rosemary |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 lbs peeled and seeded delicata squash (8 cups) or 3 lbs butternut squash, sliced (8 cups) |
2/3 cup low sodium chicken broth or 2/3 cup vegetable broth |
1 1/2 cups shredded fontina cheese |
2 teaspoons butter, melted |
Directions:
1. Heat oven to 400. Spray 11x7-inch ceramic or glass gratin dish with cooking spray. Sprinkle bottom with 1/4 cup of the panko.
2. Heat oil in medium skillet over medium-low heat until warm. Cook leeks and prosciutto 4-6 minutes or until tender, stirring frequently. (Add a little water if leeks start to scorch).
3. Combine rosemary, salt and pepper in small bowl. Arrange half of the squash slices in baking dish; sprinkle with half of the rosemary mixture. Spread leek mixture over squash; top with remaining squash. Gently pour broth over squash; sprinkle with remaining rosemary mixture. Cover with foil sprayed with cooking spray.
4. Bake 35-40 minutes or until squash is almost tender. (Gratin can be prepared to this point 1 day ahead. Cool slightly; refrigerate. Bake, covered, at 400 for 15 minutes before continuing with recipe). Sprinkle gratin with cheese. Combine remaining 1/4 cup panko and butter; sprinkle over cheese. Bake, uncovered, 15-20 minutes or until squash is tender and top is golden brown.
5. Tips: Deli ham or salami can be substituted.
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