Butternut Squash and Leek Gratins

"From Cooking Light."
 
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Ready In:
1hr 25mins
Ingredients:
11
Yields:
3 gratins
Serves:
3
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ingredients

  • 1 lb butternut squash, halved lengthwise and seeded
  • cooking spray
  • 1 teaspoon butter
  • 2 cups leeks, finely chopped
  • 12 tablespoon sugar
  • 13 teaspoon salt
  • 18 teaspoon pepper
  • 1 dash nutmeg
  • 2 eggs
  • 12 egg yolk
  • 18 cup parmesan cheese, grated (1/2 ounce)
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directions

  • Preheat oven to 375 degrees.
  • Place squash halves, cut-side down, on a baking sheet coated with cooking spray. Bake 45 minutes or until tender. Cool 30 minutes. Scoop out pulp and mash with a potato masher or fork until smooth.
  • Reduce oven temperature to 325 degrees.
  • In a large skillet over medium heat, coat pan with cooking spray and melt butter.
  • 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 and stirring occasionally. Cool slightly.
  • Combine sugar, salt, pepper, nutmeg, eggs, and yolks in a bowl, stirring with a whisk.
  • Add squash and leek; stir until well combined.
  • Divide the squash mixture evenly among 3 6-ounce ramekins or custard cups coated with cooking spray.
  • Place ramekins in a baking dish; add hot water to a depth of 1 inch in the dish.
  • Cover pan with foil and bake for 25 minutes.
  • Uncover and bake and additional 15 minutes or until knife inserted in center comes out clean.
  • Remove from oven.
  • Sprinkle 2 teaspoons Parmesan over each ramekin.
  • Preheat broiler.
  • Broil gratins for 2 minutes or until cheese melts and begins to brown.

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RECIPE SUBMITTED BY

<p>I am an amateur cook and baker, but I love experimenting with new recipes and adapting them to my tastes, macros, and dietary preferences.</p> 8740141"
 
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