WINTER SQUASH, LEEK AND FARRO GRATIN WITH FETA AND MINT
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
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
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Hailemichael Getachew
[email protected]Overall, this was a good recipe. I would make it again, but I would make a few changes.
Ronald Story jr
[email protected]The gratin was good, but it took a lot longer to cook than the recipe said it would.
Marquice Stricklin
[email protected]The gratin was too watery. I think I added too much milk.
Jamshed Sandhu
[email protected]This gratin was a little bland for my taste. I would add some more salt and pepper next time.
Ru wi Bea
[email protected]I made this gratin for a vegetarian friend and she loved it! She said it was one of the best vegetarian dishes she's ever had.
Its Ahmad 113
[email protected]I added some chopped bacon to the gratin and it was delicious! The bacon added a nice smoky flavor.
Destiny Destiny
[email protected]I used butternut squash instead of kabocha squash and it worked out great.
Fatma Hossam
[email protected]I followed the recipe exactly and the gratin came out perfect. It was creamy and cheesy, with a nice crispy top.
Waleedshah Mother
[email protected]This gratin was easy to make and turned out great! I will definitely be making it again.
rita saluani
[email protected]I'm not a huge fan of squash, but this dish was amazing! The squash was roasted to perfection and the leeks and farro added a great depth of flavor.
Tahir Shah
[email protected]I made this gratin for a potluck and it was gone in no time! Everyone loved it.
Deepak Sarmila
[email protected]This gratin was a hit with my family! The combination of squash, leeks, and farro was delicious, and the feta and mint added a nice touch of flavor.