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.
Butternut Squash and Leek Gratins
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)
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Amount per serving
- Calories: 186
- Calories from fat: 31%
- Fat: 6.4g
- Saturated fat: 2.6g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 0.8g
- Protein: 8.6g
- Carbohydrate: 25.9g
- Fiber: 3.6g
- Cholesterol: 181mg
- Iron: 2.9mg
- Sodium: 437mg
- Calcium: 170mg
- 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
- 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.
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