Butternut Squash And Leek Gratins Recipe

Name: Butternut Squash And Leek Gratins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2-pound) butternut squash, halved lengthwise and seeded; Cooking spray; 1 teaspoon butter; 4 cups finely chopped leek (about 6 large); 1 tablespoon sugar; 3/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; Dash of ground nutmeg; 4 large eggs; 1 large egg yolk; 1/4 cup (1 ounce) grated fresh Parmesan cheese

Servings: persons

1
Preheat oven to 375u00b0.
2
Place squash halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 375u00b0 for 45 minutes or until tender. Cool 30 minutes. Scoop out pulp, and mash with a potato masher or fork until smooth.
3
Reduce oven temperature to 325u00b0.
4
Heat a large nonstick skillet over medium heat; coat pan with cooking spray. Melt butter in pan. Add leek; cover and cook 20 minutes or until tender, stirring once. Reduce heat to medium-low; uncover and cook 10 minutes or until lightly browned, stirring occasionally. Cool slightly.
5
Combine sugar and next 5 ingredients (through egg yolk) in a large bowl, stirring with a whisk. Add squash and leek; stir until well combined. Divide the squash mixture evenly among 6 (6-ounce) ramekins or custard cups coated with cooking spray. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Cover pan with foil; bake at 325u00b0 for 25 minutes. Uncover and cook an additional 15 minutes or until a knife inserted in center comes out clean. Remove from oven, and place the ramekins on a baking sheet.
6
Sprinkle 2 teaspoons Parmesan cheese over each ramekin.
7
Preheat broiler.
8
Broil gratins for 2 minutes or until cheese melts and begins to brown.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (2-pound) butternut squash, halved lengthwise and seeded, Cooking spray, 1 teaspoon butter, 4 cups finely chopped leek (about 6 large), and more.

Yes, Butternut Squash And Leek Gratins falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash And Leek Gratins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions