Butternut Squash and Leek Gratins

Butternut Squash and Leek Gratins Recipe
Becky Luigart-Stayner
Bake the savory squash and leek custard-like mixture in individual ramekins or custard cups for a rich side dish that’s just the right size.

Yield:

6 servings (serving size: 1 gratin)

Recipe from

Nutritional Information

Calories 186
Caloriesfromfat 31 %
Fat 6.4 g
Satfat 2.6 g
Monofat 2.2 g
Polyfat 0.8 g
Protein 8.6 g
Carbohydrate 25.9 g
Fiber 3.6 g
Cholesterol 181 mg
Iron 2.9 mg
Sodium 437 mg
Calcium 170 mg

Ingredients

1 (2-pound) butternut squash, halved lengthwise and seeded
Cooking spray
1 teaspoon butter
4 cups finely chopped leek (about 6 large)
1 tablespoon sugar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of ground nutmeg
4 large eggs
1 large egg yolk
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

Preheat oven to 375°.

Place squash halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 375° for 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°.

Heat a large nonstick skillet over medium heat; coat pan with cooking spray. Melt butter in pan. 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, stirring occasionally. Cool slightly.

Combine sugar and next 5 ingredients (through egg yolk) in a large bowl, stirring with a whisk. Add squash and leek; stir until well combined. Divide the squash mixture evenly among 6 (6-ounce) ramekins or custard cups coated with cooking spray. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Cover pan with foil; bake at 325° for 25 minutes. Uncover and cook an additional 15 minutes or until a knife inserted in center comes out clean. Remove from oven, and place the ramekins on a baking sheet.

Sprinkle 2 teaspoons Parmesan cheese over each ramekin.

Preheat broiler.

Broil gratins for 2 minutes or until cheese melts and begins to brown.

Note:

Joanne Weir,

December 2004
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