Butternut Squash and Leek Gratins
- Ready In:
- 1hr 25mins
- Ingredients:
- 11
- Yields:
-
3 gratins
- Serves:
- 3
ingredients
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
Barbell Bunny
United States
<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>
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