This is a great little side dish - especially served with a spicy piece of meat. I don't think the oven temp is right on this, I'd cook at at least 350F next time and I did kick it up to 375F for the last 15 minutes. The Grilled Flank Steak with Chimichurri was not anything to write home about, so won't post it. But, these gratins are certainly repeats!
Butternut Squash and Leek Gratins
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
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 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.
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 325° 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.
Sprinkle 2 teaspoons Parmesan cheese over each ramekin.
Preheat broiler.
Broil gratins for 2 minutes or until cheese melts and begins to brown.
Yield: 6 servings (serving size: 1 gratin)
CALORIES 186 (31% from fat); FAT 6.4g (sat 2.6g,mono 2.2g,poly 0.8g); PROTEIN 8.6g; CHOLESTEROL 181mg; CALCIUM 170mg; SODIUM 437mg; FIBER 3.6g; IRON 2.9mg; CARBOHYDRATE 25.9g
Cooking Light, DECEMBER 2004
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Since it made 6 servings, I can play with leftovers - will see how they heat up and also I'm going to freeze two of them.
Ran out of time for the Corn & Crab soup - will probably do it today.....
Butternut Squash and Leek Gratins
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
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 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.
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 325° 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.
Sprinkle 2 teaspoons Parmesan cheese over each ramekin.
Preheat broiler.
Broil gratins for 2 minutes or until cheese melts and begins to brown.
Yield: 6 servings (serving size: 1 gratin)
CALORIES 186 (31% from fat); FAT 6.4g (sat 2.6g,mono 2.2g,poly 0.8g); PROTEIN 8.6g; CHOLESTEROL 181mg; CALCIUM 170mg; SODIUM 437mg; FIBER 3.6g; IRON 2.9mg; CARBOHYDRATE 25.9g
Cooking Light, DECEMBER 2004
----
Since it made 6 servings, I can play with leftovers - will see how they heat up and also I'm going to freeze two of them.
Ran out of time for the Corn & Crab soup - will probably do it today.....
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com