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.
1 (2-pound) butternut squash, halved lengthwise and seeded
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
How to Make It
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.
Broil gratins for 2 minutes or until cheese melts and begins to brown.
This was very good, but I do have a few comments. Four medium leeks are sufficient for 4 cups. Next time, I will cut the recipe in half, and make 4 servings. I pureed the leek/squash mixture for a smoother texture. The parmesan cheese on top added nothing, I think that I'll try a couple of ounces of goat cheese mixed into the leek/squash mixture.
Kind of time-consuming, but not difficult. This was very "quiche-like," not usually what I think of as a gratin. If I make again, I might mash the squash with some milk to make it a little creamy and use fewer eggs, in an attempt to make it less "quiche-like." But it was tasty.
This is delicious! Browning the leeks adds such a nice flavor to the butternut squash. I cooked up the squash and leeks the day before, assembling the gratins the day I served them. I skipped the parmesan crust this time, though I am sure it would make the presentation that much more attractive.
LOVE this recipe. Thank goodness I found my printed copy, however, as if you search for butternut squash gratin, it does not show up. Only gets pulled up with butternut squash and leek. Must have had both on-hand when looking for a recipe. Will be making this for Thanksgiving!! YUMMY!!