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Randy Mayor; Melanie J. Clarke Photo by: Randy Mayor; Melanie J. Clarke

Butternut Squash, Apple, and Leek Gratin

The mild, garlicky flavor of leeks balances the sweetness of the squash and apple cider. Try this side dish with pork, chicken, or turkey.

Cooking Light SEPTEMBER 2001

  • Yield: 8 servings (serving size: 3/4 cup)

Ingredients

  • 5 cups (1/2-inch) cubed peeled butternut squash
  • 1 teaspoon olive oil
  • 1 1/2 cups thinly sliced leek (about 2 large)
  • 2 cups (1/2-inch) cubed peeled Braeburn apple (about 1 pound)
  • 1 1/2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon coarsely ground black pepper
  • Cooking spray
  • 1/2 cup apple cider or juice
  • 2 (1-ounce) slices white bread
  • 3 tablespoons pine nuts, toasted
  • 1 tablespoon butter, melted

Preparation

Preheat oven to 400°

Steam squash, covered, 9 minutes or until tender.

Heat oil in a large nonstick skillet over medium heat. Add leek; sauté 5 minutes or until lightly browned.

Combine squash, leek, apple, sugar, salt, nutmeg, and pepper in a large bowl; toss gently to coat. Spoon into a 2-quart casserole coated with cooking spray, and pour cider over squash mixture. Cover and bake at 400° for 20 minutes.

Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 cup. Combine breadcrumbs, pine nuts, and butter. Uncover the casserole; sprinkle with breadcrumb mixture. Bake, uncovered, an additional 15 minutes or until golden brown.

Nutritional Information

Amount per serving
  • Calories: 151
  • Calories from fat: 25%
  • Fat: 4.2g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 2.5g
  • Carbohydrate: 28.6g
  • Fiber: 4.6g
  • Cholesterol: 4mg
  • Iron: 1.5mg
  • Sodium: 202mg
  • Calcium: 63mg
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Butternut Squash, Apple, and Leek Gratin recipe

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