This is one of those recipes that takes forever to put together. Maybe I’m stingy, but if I spend that much time working on a recipe, it better be DARN good and this one was!! My only comment is that the recipe states to test with a knife coming out clean. I don’t quite understand how squash is supposed to ever be dry or clean?! So don’t make the mistake that I did and cook it an extra 10 minutes! It was a touch dry, but that was my own fault. I will certainly make this recipe again!
Butternut Squash and Leek Gratins
Individual gratins bake more quickly than a large casserole would.
Yield: 6 servings (serving size: 1 gratin)
Source: Cooking Light, DECEMBER 2004
1 (2-pound) butternut squash, halved lengthwise and seeded
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.
Broil gratins for 2 minutes or until cheese melts and begins to brown.
Calories: 186 (31% from fat), Fat: 6.4g (sat 2.6g,mono 2.2g,poly 0.8g), Protein: 8.6g, Carbohydrate: 25.9g, Fiber: 3.6g, Cholesterol: 181mg, Iron: 2.9mg, Sodium: 437mg, Calcium: 170mg