Butternut Squash, Apple & Leek Gratin

Yield: 8     (serving size: 3/4 cup)

5 cups butternut squash (2 medium), 1/2-inch cubed, peeled

1 tsp. olive oil

1 1/2 cups thinly sliced leek (about 2 large)

2 cups Braeburn apples (about 2 lbs.), 1/2-inch cubed, peeled

2 1/2 tsp. brown sugar

1/2 tsp. salt

1/8 tsp. ground nutmeg

1/8 tsp. coarsely ground black pepper

cooking spray

1/2 cup apple cider or juice

2 (1 oz. slices) whole-grain bread

3 tbsp. pine nuts, toasted

1 tbsp. Smart Balance tub margarine, melted

  1. Preheat oven to 400 degrees.
  2. Steam squash, covered, 9 minutes or until tender.
  3. Heat oil in a large nonstick skillet over medium heat. Add leek; saute 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 dish coated with cooking spray; pour cider over squash mixture. Cover and bake at 400 degrees 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 casserole; sprinkle with breadcrumb mixture. Bake, uncovered, an additional 15 minutes or until golden brown.

from Cooking Light Annual Recipes 2007


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