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Butternut Squash and Leek Gratins

Becky Luigart-Stayner
Yield 6 servings (serving size: 1 gratin)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. Reduce oven temperature to 325°.

  4. 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.

  5. 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.

  6. Sprinkle 2 teaspoons Parmesan cheese over each ramekin.

  7. Preheat broiler.

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