Butternut Squash GratinSubmitted by: KLWOZNIAK
IntroductionAdapted from Food & Wine, Nov 1993 Adapted from Food & Wine, Nov 1993
2 medium butternut squash (1 1/2 pounds each)
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper
1 medium leek, white part only, coarsely chopped (1/2 cup)
1 teaspoon olive oil
1/2 cup low-sodium chicken or vegetable broth
12-ounces ff half & half
2 ounces Gruyère cheese, grated*
handful of basil leaves, torn
Meanwhile, in a medium saucepan, combine the leek, olive oil and 2 teaspoons of water. Cover and cook over moderately low heat until the leek is soft and translucent, about 5 minutes. Uncover and stir in half of the stock. Increase the heat to high and boil until the liquid is reduced to approximately 3 tablespoons, about 3 minutes. Stir in remaining stock, half & half, and remaining 1/4 teaspoon each salt and pepper. Remove from the heat.
Using a big spoon, scoop the flesh from the squash in large pieces. Place in a medium bowl.
To assemble the gratin, preheat the oven to 400. Bring the leek mixture to a boil. Spoon half of the squash into a 6- to 8-cup casserole. Ladle half of the leek mixture over the top and cover with half of the Gruyère. Repeat the layers with the remaining squash, leek mixture, and Gruyère.
Bake the gratin for 30 minutes, or until the top is browned and bubbly. Garnish with the basil and serve.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KLWOZNIAK.