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.

Joanne Weir
Recipe by Cooking Light December 2004

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Becky Luigart-Stayner

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

186 calories; calories from fat 31%; fat 6.4g; saturated fat 2.6g; mono fat 2.2g; poly fat 0.8g; protein 8.6g; carbohydrates 25.9g; fiber 3.6g; cholesterol 181mg; iron 2.9mg; sodium 437mg; calcium 170mg.