Gratin of Delicata Squash and Leeks


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1hr 9mins

Ingredients Nutrition


  1. Heat oven to 400. Spray 11x7-inch ceramic or glass gratin dish with cooking spray. Sprinkle bottom with 1/4 cup of the panko.
  2. Heat oil in medium skillet over medium-low heat until warm. Cook leeks and prosciutto 4-6 minutes or until tender, stirring frequently. (Add a little water if leeks start to scorch).
  3. Combine rosemary, salt and pepper in small bowl. Arrange half of the squash slices in baking dish; sprinkle with half of the rosemary mixture. Spread leek mixture over squash; top with remaining squash. Gently pour broth over squash; sprinkle with remaining rosemary mixture. Cover with foil sprayed with cooking spray.
  4. Bake 35-40 minutes or until squash is almost tender. (Gratin can be prepared to this point 1 day ahead. Cool slightly; refrigerate. Bake, covered, at 400 for 15 minutes before continuing with recipe). Sprinkle gratin with cheese. Combine remaining 1/4 cup panko and butter; sprinkle over cheese. Bake, uncovered, 15-20 minutes or until squash is tender and top is golden brown.
  5. Tips: Deli ham or salami can be substituted.

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