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Butternut Squash, Apple, and Leek Gratin

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“From Cooking Light. Per 3/4 c. serving: 151 calories, 4.2 g fat, 2.5 g protein, 28.6 g carb, 4.6 g fiber, 4 mg cholesterol.”
1hr 30mins

Ingredients Nutrition


  1. Steam squash, covered, 9 minutes or until tender (I use my Black & Decker vegetable steamer).
  2. Heat oil in a large nonstick skillet over medium heat.
  3. Add in leek; stir/sauté for 5 minutes or until lightly browned.
  4. In a large bowl, mix together the squash, leek, apple, sugar, salt, nutmeg, and pepper; toss gently to coat.
  5. Spoon mixture into a lightly greased 2-quart casserole; pour cider over squash mixture.
  6. Cover and bake in a 400°F oven for 20 minutes.
  7. Put bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 cup.
  8. Mix together bread crumbs, pine nuts, and butter; sprinkle over gratin; bake, uncovered for 15 more minutes or until golden brown.

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