Gratin of Delicata Squash and Leeks

READY IN: 1hr 9mins
Recipe by internetnut

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.

Top Review by Carianne

Very easy and delicious! This would be a wonderful side dish to bring to a potluck/dinner party. Straight to the keeper file - so many of my favorite savory flavors here.<br/><br/>UPDATE: I have made this several times and it remains one of my favorite naughty (all that cheese and butter) squash recipes. It also works well with butternut squash.

Ingredients Nutrition

Directions

  1. Heat oven to 400. Spray 11x7-inch ceramic or glass gratin dish with cooking spray. Sprinkle bottom with 1/4 cup of the panko.
  2. 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).
  3. 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.
  4. 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.
  5. Tips: Deli ham or salami can be substituted.

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