GRATIN OF DELICATA SQUASH AND LEEKS
Winter squash is often paired with sweet flavors, but it's also delicious when the sweetness of the squash is contrasted with savory herbs and a blanket of melted cheese. Use the slicing disk of a food processor to streamline preparation. I found this recipe in Cooking Club magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories < 4 Hours
Time 1h9m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400. Spray 11x7-inch ceramic or glass gratin dish with cooking spray. Sprinkle bottom with 1/4 cup of the panko.
- Heat oil in medium skillet over medium-low heat until warm. Cook leeks and prosciutto 4-6 minutes or until tender, stirring frequently. (Add a little water if leeks start to scorch).
- Combine rosemary, salt and pepper in small bowl. Arrange half of the squash slices in baking dish; sprinkle with half of the rosemary mixture. Spread leek mixture over squash; top with remaining squash. Gently pour broth over squash; sprinkle with remaining rosemary mixture. Cover with foil sprayed with cooking spray.
- Bake 35-40 minutes or until squash is almost tender. (Gratin can be prepared to this point 1 day ahead. Cool slightly; refrigerate. Bake, covered, at 400 for 15 minutes before continuing with recipe). Sprinkle gratin with cheese. Combine remaining 1/4 cup panko and butter; sprinkle over cheese. Bake, uncovered, 15-20 minutes or until squash is tender and top is golden brown.
- Tips: Deli ham or salami can be substituted.
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Peter Barasa
[email protected]I can't wait to make this gratin again.
Abbot Housely
[email protected]This gratin is the perfect comfort food for a cold night.
scourge
[email protected]I love how this dish looks when it comes out of the oven. It's so colorful and inviting.
Sudin Lama
[email protected]This gratin is so easy to make, and it's a great way to get kids to eat their vegetables.
Md Emon Talukdar
[email protected]I made this gratin for a potluck, and it was a huge hit. Everyone loved it!
Megina Alouidor
[email protected]This gratin is a great way to use up leftover squash and leeks. It's also a very affordable dish to make.
Muzammil Nadan
[email protected]I'm not a big fan of squash, but I really enjoyed this gratin. The cheese sauce and the crispy topping made all the difference.
PIZZA KILLER RBLX
[email protected]This gratin is a must-try for any fan of squash and leeks.
Pashel Binti
[email protected]I can't wait to make this gratin again.
Arain Ali Arain badshah
[email protected]This gratin is the perfect comfort food for a cold night.
Samirawit Birhanu
[email protected]I love how this dish looks when it comes out of the oven. It's so colorful and inviting.
Jamal Akash
[email protected]This gratin is a great vegetarian main course or side dish. It's also a good way to get kids to eat their vegetables.
John Quituizaca
[email protected]I wasn't sure how I would like this dish, but I was pleasantly surprised. The squash and leeks were cooked perfectly, and the cheese sauce was creamy and flavorful.
Binod Rokaya
[email protected]This dish is so easy to make, and it's a great way to use up leftover squash. I love the combination of flavors and textures.
Crystal Hatcher
[email protected]I've made this gratin several times now, and it's always a crowd-pleaser. The creamy sauce and the crispy topping are irresistible.
Beth Rasmussen
[email protected]This delicata squash and leek gratin was a hit! The flavors of the squash, leeks, and cheese complemented each other perfectly. The dish was also very easy to make, and it looked beautiful when it came out of the oven.