Best 2 Honeynut Squash Leek And Brie Gratin Recipes

**Savory and Indulgent: A Culinary Journey with Honey Nut Squash, Leek, and Brie Gratin**

Embark on a culinary adventure with a delectable dish that combines the earthy sweetness of honey nut squash, the subtle sharpness of leeks, and the luxurious creaminess of brie cheese. This honey nut squash leek and brie gratin is a symphony of flavors and textures, offering a comforting and sophisticated dish perfect for any occasion. With variations that include a vegetarian option, a crispy breadcrumb topping, and a simplified method using pre-made puff pastry, this recipe caters to diverse preferences and skill levels. Get ready to indulge in a culinary masterpiece that will tantalize your taste buds and leave you craving more.

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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

Ingredients

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.

GRATIN OF DELICATA SQUASH AND LEEKS

Gratin of Delicata Squash and Leeks image

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

Ingredients

1/2 cup panko breadcrumbs, divided
1 tablespoon vegetable oil
1 1/2 cups sliced leeks (2 large leeks, white and pale green parts only)
2 ounces prosciutto, chopped (1/2 cup)
2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
3 lbs peeled and seeded delicata squash (8 cups) or 3 lbs butternut squash, sliced (8 cups)
2/3 cup low sodium chicken broth or 2/3 cup vegetable broth
1 1/2 cups shredded Fontina cheese
2 teaspoons butter, melted

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.

Tips:

Choose the right squash. Honeynut squash is a small, sweet variety that is perfect for roasting. If you can't find honeynut squash, you can substitute another type of winter squash, such as butternut or acorn squash.
Roast the squash until it is tender. This will help to bring out its natural sweetness. You can roast the squash in the oven or on a grill.
Use a good quality Brie cheese. A good Brie cheese will be creamy and flavorful. Avoid using a Brie cheese that is too soft or runny.
Don't overcook the gratin. The gratin should be cooked until the cheese is melted and bubbly, but the squash should still have a bit of a bite to it.
Serve the gratin hot. This dish is best enjoyed when it is hot and fresh out of the oven.

Conclusion:

This gratin is a delicious and easy-to-make dish that is perfect for a fall or winter meal. The combination of roasted squash, leeks, and Brie cheese is simply irresistible. This dish is sure to be a hit with your family and friends.