Butternut Squash, Apple, and Leek Gratin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The mild, garlicky flavor of leeks balances the sweetness of the squash and apple cider. Try this side dish with pork, chicken, or turkey. Ingredients:
5 cups (1/2-inch) cubed peeled butternut squash |
1 teaspoon olive oil |
1 1/2 cups thinly sliced leek (about 2 large) |
2 cups (1/2-inch) cubed peeled braeburn apple (about 1 pound) |
1 1/2 tablespoons brown sugar |
1/2 teaspoon salt |
1/8 teaspoon ground nutmeg |
1/8 teaspoon coarsely ground black pepper |
cooking spray |
1/2 cup apple cider or juice |
2 (1-ounce) slices white bread |
3 tablespoons pine nuts, toasted |
1 tablespoon butter, melted |
Directions:
1. Preheat oven to 400°
2. Steam squash, covered, 9 minutes or until tender.
3. Heat oil in a large nonstick skillet over medium heat. Add leek; sauté 5 minutes or until lightly browned.
4. Combine squash, leek, apple, sugar, salt, nutmeg, and pepper in a large bowl; toss gently to coat. Spoon into a 2-quart casserole coated with cooking spray, and pour cider over squash mixture. Cover and bake at 400° for 20 minutes.
5. Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 cup. Combine breadcrumbs, pine nuts, and butter. Uncover the casserole; sprinkle with breadcrumb mixture. Bake, uncovered, an additional 15 minutes or until golden brown.
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