Options

Format:
Include:
PRINT
See more
Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

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.

Cooking Light DECEMBER 2004

  • Yield: 6 servings (serving size: 1 gratin)

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.

Nutritional Information

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
advertisement

Go to full version of

Butternut Squash and Leek Gratins recipe

advertisement