Butternut Squash, Apple, and Leek Gratin |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 8 |
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From Cooking Light. Per 3/4 c. serving: 151 calories, 4.2 g fat, 2.5 g protein, 28.6 g carb, 4.6 g fiber, 4 mg cholesterol. Ingredients:
5 cups cubed peeled butternut squash (1/2-inch cubes) |
1 teaspoon olive oil |
1 1/2 cups thinly sliced leeks |
2 cups cubed peeled braeburn apples (1/2-inch cubes) |
1 1/2 tablespoons brown sugar |
1/2 teaspoon salt |
1/8 teaspoon ground nutmeg |
1/8 teaspoon fresh coarse ground black pepper |
1/2 cup apple cider or 1/2 cup apple juice |
2 slices white bread |
3 tablespoons pine nuts, toasted |
1 tablespoon butter, melted |
Directions:
1. Steam squash, covered, 9 minutes or until tender (I use my Black & Decker vegetable steamer).
2. Heat oil in a large nonstick skillet over medium heat.
3. Add in leek; stir/sauté for 5 minutes or until lightly browned.
4. In a large bowl, mix together the squash, leek, apple, sugar, salt, nutmeg, and pepper; toss gently to coat.
5. Spoon mixture into a lightly greased 2-quart casserole; pour cider over squash mixture.
6. Cover and bake in a 400°F oven for 20 minutes.
7. Put bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 cup.
8. Mix together bread crumbs, pine nuts, and butter; sprinkle over gratin; bake, uncovered for 15 more minutes or until golden brown.
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