Gratin Of Delicata Squash And Leeks Recipes

GRATIN OF DELICATA SQUASH AND LEEKS

Steps:

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

DELICATA SQUASH GRATIN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a medium casserole dish with cooking spray.
• Slice delicata squash lengthwise, remove seeds and pulp, and cut into 1/2-inch crescent-shaped slices. Place squash in the prepared pan and lightly season with salt and pepper.
• Melt butter in a 1-quart saucepan over medium heat. Stir in flour and cook, stirring constantly, for 2 minutes, being careful not to allow the paste to brown. Gradually stir in milk and bring to a boil. Stir and cook for about 3 minutes; remove from heat. Mix in Gruyere cheese and stir until melted. Season with cayenne pepper, salt, and pepper.
• Pour cheese sauce over the squash and bake in the preheated oven until the squash is fork-tender, 25 to 30 minutes. Garnish with snipped parsley.