Best 5 Gratin Of Delicata Squash And Leeks Recipes

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Elevate your dinner table with an irresistible dish that combines the flavors of fall and the comforting warmth of a casserole: Gratin of Delicata Squash and Leeks. This vegetarian delight features tender delicata squash, caramelized leeks, and a creamy sauce, all topped with a golden-brown crust.

The recipe offers variations to suit your preferences and dietary needs. For a classic version, use heavy cream and Parmesan cheese. For a vegan alternative, substitute cashew cream and nutritional yeast. Additionally, a gluten-free option is available by using gluten-free bread crumbs.

Make this gratin your own by adding a touch of spice with red pepper flakes or incorporating sautéed mushrooms for an earthy flavor. Serve it as a main course or as a flavorful side dish. Experience the perfect balance of textures and flavors in every bite, making this dish a staple in your recipe collection. Explore the full recipe and its variations to create a culinary masterpiece that will impress your family and friends.

Let's cook with our recipes!

SQUASH GRATIN



Squash Gratin image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 14

3 tablespoons unsalted butter
1 medium onion, chopped
1 tablespoon chopped fresh thyme
1 small butternut squash, peeled and cut into 1/2-inch cubes
1 small kabocha squash, peeled and cut into 1/2-inch cubes
2 cloves garlic, minced
1/4 teaspoon ground mace
Kosher salt and freshly ground pepper
1 cup low-sodium chicken or vegetable broth
1/2 cup heavy cream
1/4 cup breadcrumbs
2 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley
1/2 cup grated gruyere cheese (about 2 ounces)

Steps:

  • Preheat the oven to 400 degrees F. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add the onion and thyme and cook, stirring, until the onion softens, about 5 minutes.
  • Meanwhile, combine the butternut and kabocha squash in a large microwave-safe bowl with 1 cup water. Cover with plastic wrap and microwave until the squash is just tender, about 5 minutes. Drain and add the squash to the skillet along with the garlic, mace, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, about 3 minutes. Add the broth and cook until it is mostly absorbed, about 5 more minutes. Stir in the heavy cream and cook until slightly thickened, 2 minutes.
  • Melt the remaining 1 tablespoon butter in the microwave and toss with the breadcrumbs, parmesan and parsley; season with salt and pepper. Sprinkle over the squash, then top with the gruyere. Transfer the skillet to the oven and bake until golden, about 30 minutes. Let rest 5 minutes before serving.
  • How to break down butternut squash:
  • Cut about 1 inch off the bottom end with a chef's knife. Scoop out the seeds.
  • Hold the squash against your body and remove the skin with a vegetable peeler; chop.
  • How to break down kabocha squash:
  • Quarter the squash with a chef's knife, then scoop out the seeds.
  • Put each quarter flat-side down and cut off the skin with a paring knife; chop the squash.

DELICATA SQUASH GRATIN



Delicata Squash Gratin image

Delicata is a small winter squash with an edible skin, which makes it a breeze to prepare! Wash, slice off the ends, then halve it lengthwise, seed it, and cut into half moon shapes. It is excellent on its own, simply roasted, or baked in this lovely cheese sauce.

Provided by Bibi

Categories     Side Dish     Vegetables

Time 45m

Yield 8

Number Of Ingredients 9

cooking spray
2 medium (blank)s delicata squash
salt and ground black pepper to taste
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 ½ cups milk
1 cup shredded Gruyere cheese
1 pinch cayenne pepper
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a medium casserole dish with cooking spray.
  • Slice delicata squash lengthwise, remove seeds and pulp, and cut into 1/2-inch crescent-shaped slices. Place squash in the prepared pan and lightly season with salt and pepper.
  • Melt butter in a 1-quart saucepan over medium heat. Stir in flour and cook, stirring constantly, for 2 minutes, being careful not to allow the paste to brown. Gradually stir in milk and bring to a boil. Stir and cook for about 3 minutes; remove from heat. Mix in Gruyere cheese and stir until melted. Season with cayenne pepper, salt, and pepper.
  • Pour cheese sauce over the squash and bake in the preheated oven until the squash is fork-tender, 25 to 30 minutes. Garnish with snipped parsley.

Nutrition Facts : Calories 154.7 calories, Carbohydrate 15 g, Cholesterol 26.1 mg, Fat 8.3 g, Fiber 1.7 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 68.3 mg, Sugar 4.6 g

WINTER SQUASH, LEEK AND FARRO GRATIN WITH FETA AND MINT



Winter Squash, Leek and Farro Gratin With Feta and Mint image

A delicious, and simple, winter squash gratin. This tastes like the filling of many Greek winter squash pies I have made, but it is a simpler dish. The squash is roasted, which gives it great depth of flavor. I love the sweetness of the squash against the salty feta, and the chewy farro against the tender squash. Most of the elements for this gratin can be prepared ahead if you want to go about this piecemeal - farro freezes well and keeps for a few days in the refrigerator; roasted squash keeps well in the refrigerator for a few days as well.

Provided by Martha Rose Shulman

Categories     dinner, pastas, main course

Time 1h20m

Yield Serves 6

Number Of Ingredients 9

2 pounds winter squash, peeled and cut in small dice (about 1/2 inch)
Salt and freshly ground pepper
4 tablespoons extra virgin olive oil
1 pound leeks (2 large), white and light green parts only, cleaned and chopped
2 garlic cloves, minced
3 to 4 tablespoons chopped fresh mint, or 1 to 2 tablespoons dried mint (to taste)
3 eggs
3 ounces feta, crumbled
3/4 cup cooked faro

Steps:

  • Heat oven to 425 degrees. Oil a 2-quart baking dish or gratin. Line a sheet pan with parchment. Place squash on baking sheet, season with salt and pepper, and add 2 tablespoons olive oil. Toss squash until evenly coated with oil. Place in oven and roast until tender and lightly colored, about 25 to 30 minutes, stirring every 10 minutes. Remove from oven and set aside. Turn heat down to 375 degrees.
  • Heat another tablespoon of olive oil over medium heat in a large, heavy skillet and add leeks. Cook, stirring, until they begin to soften, about 2 minutes. Add a generous pinch of salt and continue to cook, stirring often, until tender, another 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add squash and mint to pan and toss together. Remove from heat.
  • In a large bowl beat eggs. Add salt to taste (remembering that feta is very salty) and feta, and beat together until feta has broken up into eggs. Stir in squash and leek mixture and farro. Scrape into oiled baking dish. Drizzle remaining oil over top.
  • Bake 35 minutes, or until lightly browned. Remove from heat. Serve hot, warm or room temperature.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 10 grams, Carbohydrate 41 grams, Fat 15 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 688 milligrams, Sugar 8 grams, TransFat 0 grams

HONEYNUT SQUASH, LEEK, AND BRIE GRATIN



Honeynut Squash, Leek, and Brie Gratin image

A bright salad of crisp lettuces and an assertive vinaigrette is the ideal accompaniment for this rich vegetarian gratin.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 50m

Number Of Ingredients 11

3 tablespoons unsalted butter, plus more for dish
2 medium leeks, sliced into thin rounds, well washed (2 1/2 cups)
Kosher salt and freshly ground pepper
1/2 cup dry vermouth
1/3 cup panko breadcrumbs
6 no-bake lasagna noodles (4 ounces), broken roughly into thirds
1 honeynut squash or 1/2 butternut squash (10 ounces), peeled, halved, seeded, and cut into 1/4-inch slices
4 ounces Brie, finely chopped (about 1 cup)
1 1/3 cups low-sodium vegetable broth, such as Swanson
1/3 cup heavy cream
Salad greens, such as romaine and endive, for serving

Steps:

  • Preheat oven to 425 degrees; butter a 10-inch, 1 1/2-quart gratin dish. In a skillet, cook 2 tablespoons butter, leeks, and a pinch of salt over medium-high heat, stirring, until soft, 8 minutes. Add vermouth; cook until mostly evaporated, 1 to 2 minutes. In another pan, melt remaining butter. Toss with panko; season with salt and pepper.
  • Scatter half of pasta, leeks, squash, and cheese in gratin dish. Season with salt and pepper; repeat with remaining half of each. Pour broth and cream evenly over top; cover with parchment-lined foil and bake until squash is tender, 25 minutes. Sprinkle panko mixture over gratin. Bake, uncovered, until golden and bubbly, 20 to 25 minutes. Let cool 10 minutes; serve with greens.

POTATO LEEK GRATIN



Potato Leek Gratin image

Layer thinly sliced potatoes in a gratin dish, and then take your time sautéing the leeks, letting them turn a little golden and crisp around the edges, which brings out their sweetness. Add the leeks to the potatoes, and using the same pan in which you cooked the leeks, scrape up the brown bits at the bottom of the pan with a mix of cream, garlic, thyme and nutmeg, pouring that over the potatoes and leeks.

Provided by Melissa Clark

Categories     casseroles, side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons unsalted butter, more for greasing the pan
2 large leeks, trimmed and halved lengthwise
1 1/2 pounds peeled Yukon Gold potatoes
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 thyme sprigs
1 cup heavy cream
1 fat garlic clove, finely chopped
1 bay leaf
1/4 teaspoon freshly ground nutmeg
3/4 cup Gruyère, grated

Steps:

  • Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.
  • Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Layer the rounds in the gratin dish.
  • Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme and scatter the leeks over the potatoes.
  • Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.
  • Pour the cream over the leeks and potatoes and top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.

Nutrition Facts : @context http, Calories 352, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 461 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

  • Choose the right squash. Delicata squash is the best choice for this recipe because it has a sweet and nutty flavor, and it holds its shape well when cooked.
  • Slice the squash thinly. This will help it cook evenly.
  • Sauté the leeks until they are soft. This will bring out their sweetness and flavor.
  • Use a flavorful cheese. Gruyère or Parmesan cheese are both good choices.
  • Bake the gratin until it is golden brown and bubbly. This will take about 25 minutes.
  • Let the gratin cool for a few minutes before serving. This will help it set and make it easier to slice.

Conclusion:

This gratin of delicata squash and leeks is a delicious and easy-to-make dish. It's perfect for a weeknight meal or a special occasion. The squash is roasted until tender and caramelized, the leeks add a subtle sweetness and flavor, and the cheese adds a rich and creamy texture. This gratin is sure to be a hit with everyone who tries it.

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