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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Jayed Ahmed
jayed4@hotmail.comThis is a great recipe for beginners. It's easy to follow and doesn't require any special skills or equipment.
Murtaza Jamalsoswpwpwp2pspeoeo
j-murtaza31@yahoo.comI made this gratin low-carb by using a cauliflower crust instead of bread crumbs. It was a delicious and healthy way to enjoy this classic dish.
Dorothy McGee
m_d@gmail.comI made this gratin vegan by using vegan cheese and almond milk. It was still creamy and flavorful, and my non-vegan friends loved it too.
Hridoy Malik
hridoy73@yahoo.comI made this gratin gluten-free by using gluten-free bread crumbs. It turned out just as delicious as the original recipe.
Md Shaimonj2
md39@yahoo.comThis gratin is a great way to use up seasonal delicata squash. It's a delicious and versatile dish that can be served as a side or a main course.
Azhar iqbal Iqbal
iqbal21@gmail.comThis dish is perfect for a one-pot meal. Just throw everything in a baking dish and bake. It's easy cleanup and minimal effort for a delicious and satisfying meal.
Erica Morrison
erica.morrison@aol.comI'm a picky eater, but I loved this gratin! The squash was sweet and tender, the leeks added a nice savory flavor, and the cheese was melted and gooey. I would definitely make this again.
Alexei X
alexei-x4@yahoo.comThis dish was a bit time-consuming to make, but it was worth it! The end result was a creamy, cheesy, flavorful gratin that was perfect for a special occasion dinner.
Alc Tel
tel-alc@yahoo.comThis gratin is not only delicious but also packed with nutrients. The delicata squash and leeks are both excellent sources of vitamins and minerals, and the cheese provides calcium and protein. It's a healthy and satisfying dish that I'll be making r
Brendon
brendon@gmail.comThis was a great recipe! Easy to follow and it turned out delicious. I did add a bit more cheese because I love cheese. Will definitely make this again.
Alexander Lin
linalexander@gmail.comI've always loved delicata squash, and this recipe takes it to the next level. The leeks and cheese add so much flavor and richness. It's a perfect dish for a fall dinner party.
Mandisa Mashego
mashego.m@hotmail.comThis delicated squash and leek gratin was an absolute delight! The combination of flavors and textures was perfect: the squash was soft and sweet, the leeks added a savory note, and the cheese melted together perfectly. It was a hit with my family, a