Cart | Track Order | Help

RECIPE SEARCH

Winter Squash and Gruyere Gratin

Print Full

Source: Food & Wine

Recipe					Save Recipe		view my favorites		email recipe to a friend

Rating: Be the first to rate this recipe!

Rate/Review this Recipe

Active Time:  20 Minutes
Total Time:  1 Hour 40 Minutes
Yield:  Serves 4

Crookneck squash or pumpkin also works well in this recipe.

RECIPE INGREDIENTS

2 medium butternut squash (1-1/2 pounds each)

3/4 teaspoon salt

3/4 teaspoon freshly ground pepper

1 medium leek, white part only, coarsely chopped ( 1/2 cup)

1 teaspoon olive oil

1/2 cup dry white wine

1/2 cup low-sodium chicken stock or canned broth

One 12-ounce can evaporated skim milk or 1 cup whole milk

1/2 teaspoon sugar

2 ounces of a baguette (thinly cut into 8 small slices) or 2 slices peasant bread (cut into 4 equal pieces), toasted

4 ounces gruyere cheese, grated (about 1 cup)

1 tablespoon plus 1 teaspoon grated parmesan cheese

8 basil leaves, shredded

DIRECTIONS

Preheat the oven to 400 degrees F. Halve the squash lengthwise and remove the seeds. Place the squash, cut side up, in a baking pan. Season with 1/2 teaspoon each of the salt and pepper and cover tightly with foil. Bake for about 1 hour, until the squash are tender but not mushy. Let cool slightly.

Meanwhile, in a medium saucepan, combine the leek, olive oil and 2 teaspoons of water. Cover and cook over moderately low heat until the leek is soft and translucent, about 5 minutes. Uncover and stir in the wine. Increase the heat to high and boil until the liquid is reduced to approximately 3 tablespoons, about 3 minutes. Stir in the stock, milk, sugar and remaining 1/4 teaspoon each salt and pepper. Remove from the heat.

Using a big spoon, scoop the flesh from the squash in large pieces. Place in a medium bowl.

To assemble the gratin, preheat the oven to 400 degrees F. Bring the leek mixture to a boil. Spoon half of the squash into a 6- to 8-cup casserole. Ladle half of the leek mixture over the top and cover with half of the toast and half of the Gruyere. Repeat the layers with the remaining squash, leek mixture, toast and Gruyere. Sprinkle the Parmesan cheese over the top.

Bake the gratin for 30 minutes, or until the top is browned and bubbly. Garnish with the basil and serve.

MAKE AHEAD: The recipe can be prepared through Step Three up to 3 hours ahead. Set aside at room temperature.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

457

Fat. Total:

13g

Fiber:

13g

Carbohydrates, Total:

65g

Sodium:

794mg

% Cal. from Fat:

26%

Cholesterol:

36mg

Protein:

22g

Recipe error? Contact customer service.

Most Popular...

Recipes		Keywords		Collections

Potato Gratin with Parmesan and Caramelized Onions

Hearty Twice-Baked Potatoes

Mashed Potato Timbales

Grilled Potato Packets

Buttermilk Pumpkin Pie

Pumpkin Praline Pie

See More Popular Recipes »

Hot Holiday Potatoes

Holiday Casseroles

Halloween Treats

Creamy Comfort Soups

Turkey, Classic and New

Slice of Holiday: Pumpkin Pies

See More Popular Recipe Collections »

soup

cakes

appetizer

recipes

cake

mexican

chicken

chili

breakfast

pumpkin

casserole

pasta

See More Popular Keywords »

Ordering:	Cart/ Checkout \| Track Order \| Gift Cards \| Shipping Info \| Return Policy \| Security
Contact:	Email Us \| Call Us Toll-Free \| More Help
Members:	Sign In/Out \| Account & Orders \| Saved Recipes \| Product Reviews \| Wish List \| Newsletters \| Unsubscribe
Web Site:	Shop \| Special Values \| Gift Ideas \| Wedding Registry \| Recipes & More \| Community \| Site Map

©1998 - 2009 Cooking.com \| About Us \| Terms of Use \| Privacy \| Recent Awards \| Jobs \| Affiliates \| Advertising

Try Fine Cooking Magazine for quick, healthy and innovative recipes.