Butternut Squash and Leek Gratins

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“From Cooking Light.”
1hr 25mins
3 gratins

Ingredients Nutrition

  • 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)


  1. Preheat oven to 375 degrees.
  2. 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.
  3. Reduce oven temperature to 325 degrees.
  4. In a large skillet over medium heat, coat pan with cooking spray and melt butter.
  5. Add leek. Cover and cook 20 minutes or until tender, stirring once.
  6. Reduce heat to medium-low; uncover and cook 10 minutes or until lightly browned and stirring occasionally. Cool slightly.
  7. Combine sugar, salt, pepper, nutmeg, eggs, and yolks in a bowl, stirring with a whisk.
  8. Add squash and leek; stir until well combined.
  9. Divide the squash mixture evenly among 3 6-ounce ramekins or custard cups coated with cooking spray.
  10. Place ramekins in a baking dish; add hot water to a depth of 1 inch in the dish.
  11. Cover pan with foil and bake for 25 minutes.
  12. Uncover and bake and additional 15 minutes or until knife inserted in center comes out clean.
  13. Remove from oven.
  14. Sprinkle 2 teaspoons Parmesan over each ramekin.
  15. Preheat broiler.
  16. Broil gratins for 2 minutes or until cheese melts and begins to brown.

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