- 1 1/2 pounds banana or hubbard squash, peeled and seeded
- 3 leeks (1 1/4 lb. total)
- 2 tablespoons olive oil or butter
- 1/2 cup chopped shallots
- 1/4 teaspoon ground nutmeg
- About 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 large egg, beaten to blend
- calories 175
- caloriesfromfat 45 %
- protein 5.2 g
- fat 8.8 g
- satfat 1.4 g
- carbohydrate 22 g
- fiber 2.9 g
- sodium 181 mg
- cholesterol 53 mg
How to Make It
In a 2- to 3-quart pan over high heat, bring 4 to 6 cups water to a boil.
Cut squash into 1-inch chunks. Add to boiling water, cover, and simmer until tender when pierced, 12 to 14 minutes. Drain and mash squash with a potato masher or a mixer.
Meanwhile, cut off and discard tough green tops, root ends, and coarse outer layer of leeks. Split leeks in half lengthwise and rinse well. Thinly slice.
In a 10- to 12-inch frying pan over medium-high heat, combine oil, leeks, and shallots. Stir often, until vegetables are limp, 5 to 7 minutes. Remove from heat.
Add mashed squash, nutmeg, 1/4 teaspoon salt, pepper, and egg; mix well. Spread in a shallow 1-quart casserole.
Bake, uncovered, in a 350° oven until lightly browned on top, about 45 minutes (35 minutes in a convection oven). Add salt to taste.