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A different take on butternut squash that combines some the best flavors of fall and winter: sage, nutmeg, earthy leeks, and nutty Gruyere cheese. Baking these in individual ramekins or oven-proof bowls makes a beautiful table presentation for a holiday meal or just because. The best way to get dirt from between the folds of leeks is to put them in a colander set over a bowl of water. The dirt sinks to the bottom, and you can just pull up the colander.
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Squash, Leek and Sage Gratins

December 12, 2010

30 min or less active, gluten-free, side, winter

A different take on butternut squash that combines some the best flavors of fall and winter: sage, nutmeg, earthy leeks, and nutty Gruyere cheese. Baking these in individual ramekins or oven-proof bowls makes a beautiful table presentation for a holiday meal or just because. The best way to get dirt from between the folds of leeks is to put them in a colander set over a bowl of water. The dirt sinks to the bottom, and you can just pull up the colander.
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Information

Servings: 6
Time: About 30 minutes active; 2 hours total
Price: About $11.45 total; $1.90 per serving
Nutrition (per serving):
Calories: 203.4
Protein: 8.8g
Fat: 6.6g
Saturated fat: 2.8g
Carbohydrates: 30.4g
Fiber: 1.5g
Sodium: 283.4mg
Cholesterol: 116.5mg
High In:
Good Source:
Low In:

Ingredients

  • 2 lb butternut squash, halved lengthwise and seeded
  • 2-4 leeks, chopped, 4 cups total
  • 1 tsp butter
  • 1 Tbsp brown sugar
  • 1 Tbsp fresh sage, chopped finely
  • 1/2 tsp SnP
  • 1/8 tsp nutmeg
  • 3 eggs
  • 2 oz Gruyere cheese, shredded

Preparation

  1. Preheat oven to 375 degrees. Place squash halves cut side down on a baking sheet sprayed with cooking spray. Roast for 45 minutes, then remove from heat, turn skin side up and let cool 30 minutes. Then remove squash fresh and mash with a potato masher. Reduce oven heat to 350 degrees.
  2. Meanwhile, heat a large skillet over medium heat. Spray with cooking spray and add butter. When melted, add leeks, cover and cook 20 minutes, stirring every 5 minutes. Some leeks should be browned, but if not continue to cook, uncovered, up to 10 minutes more. Remove from heat and cook slightly.
  3. Whisk sugar, sage, SnP, nutmeg and egg in a bowl. Add squash, leeks and half the cheese and stir until combined.
  4. Spoon mixture into 6 ramekins or oven-proof bowls. Place bowls in a large casserole dish filled with hot water up to 1" after the bowls are in place. Cover and cook for 25 minutes. Uncover and cook for 15 minutes more until gratins are set.
  5. Carefully remove bowls from water and place on a baking sheet. Preheat broiler. Divide the remaining cheese and sprinkle on top of each bowl. Broil 2-3 minutes until cheese is bubbling and lightly browned. Serve hot.

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