Butternut Squash, Apple, and Leek Gratin

Name: Butternut Squash, Apple, and Leek Gratin
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 8 serving(s)
Ingredients: 5 cups cubed peeled butternut squash (1/2-inch cubes); 1 teaspoon olive oil; 1 1/2 cups thinly sliced leeks; 2 cups cubed peeled braeburn apples (1/2-inch cubes); 1 1/2 tablespoons brown sugar; 1/2 teaspoon salt; 1/8 teaspoon ground nutmeg; 1/8 teaspoon fresh coarse ground black pepper; 1/2 cup apple cider or 1/2 cup apple juice; 2 slices white bread; 3 tablespoons pine nuts, toasted; 1 tablespoon butter, melted

Submitted by ratherbeswimmin

"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."

Download

Ready In:: 1hr 30mins
Ingredients:: 12
Serves:: 8

ingredients

5 cups cubed peeled butternut squash (1/2-inch cubes)
1 teaspoon olive oil
1 ¹⁄₂ cups thinly sliced leeks
2 cups cubed peeled braeburn apples (1/2-inch cubes)
1 ¹⁄₂ tablespoons brown sugar
¹⁄₂ teaspoon salt
¹⁄₈ teaspoon ground nutmeg
¹⁄₈ teaspoon fresh coarse ground black pepper
¹⁄₂ cup apple cider or 1/2 cup apple juice
2 slices white bread
3 tablespoons pine nuts, toasted
1 tablespoon butter, melted

directions

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