Butternut Squash and Leek Gratins

Butternut Squash and Leek Gratins
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ cup (1 ounce) grated fresh Parmesan cheese
  • 4 large eggs
  • 1 teaspoon butter
  • 4 cups finely chopped leek (about 6 large)
  • Cooking spray
  • 1 (2-pound) butternut squash, halved lengthwise and seeded
  • ¾ teaspoon salt
  • + 4 more ingredients
    • ¼ teaspoon freshly ground black pepper
    • 1 large egg yolk
    • Dash of ground nutmeg
    • 1 tablespoon sugar

Preheat oven to 375°. Place squash halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 375° for 45 minutes or until tender. Cool 30 minutes. Scoop out pulp, and mash with a potato masher or fork until smooth. Reduce oven temperature to 325°. Heat a large nonstick skillet ...

View full recipe at My Recipes

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