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.

• Ready In: 1 hr 9 mins
• Serves: 12

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

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.