Countdown to Thanksgiving: Butternut Squash and Leek Gratins

Here's another rich side dish that combines a couple of great autumn ingredients. You could probably even make these a day or two before and reheat them while the turkey awaits carving. But even though this is great for the feast, you won't want to limit this recipe to the holiday. It would be a great accompaniment any night you're serving roasted chicken or pork.


(Note: The Parmesan is a nice touch, but really not needed. The gratin is rich and complex on its own. Frankly, I thought the cheese made things a bit salty.)


Butternut Squash and Leek Gratins
From Cooking Light
Serves six to ten depending on the size of your ramekins.


1 (2-pound) butternut squash, halved lengthwise and seeded
Cooking spray
1 teaspoon butter
4 cups finely chopped leek (about 6 large leeks)
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. (Note: Be careful to keep heat low and not to let the leeks get too brown too soon. I found it necessary to add a couple tablespoons water to help the leeks steam.) 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.