Gratin Of Delicata Squash And Leeks Recipes

GRATIN OF DELICATA SQUASH AND LEEKS

Steps:

• Heat oven to 400. Spray 11x7-inch ceramic or glass gratin dish with cooking spray. Sprinkle bottom with 1/4 cup of the panko.
• Heat oil in medium skillet over medium-low heat until warm. Cook leeks and prosciutto 4-6 minutes or until tender, stirring frequently. (Add a little water if leeks start to scorch).
• Combine rosemary, salt and pepper in small bowl. Arrange half of the squash slices in baking dish; sprinkle with half of the rosemary mixture. Spread leek mixture over squash; top with remaining squash. Gently pour broth over squash; sprinkle with remaining rosemary mixture. Cover with foil sprayed with cooking spray.
• Bake 35-40 minutes or until squash is almost tender. (Gratin can be prepared to this point 1 day ahead. Cool slightly; refrigerate. Bake, covered, at 400 for 15 minutes before continuing with recipe). Sprinkle gratin with cheese. Combine remaining 1/4 cup panko and butter; sprinkle over cheese. Bake, uncovered, 15-20 minutes or until squash is tender and top is golden brown.
• Tips: Deli ham or salami can be substituted.

SCALLOPED POTATOES AND BUTTERNUT SQUASH WITH LEEKS

Steps:

• Preheat oven to 400 degrees.
• Generously butter a 3 quart baking dish (at least 2 inches deep).
• In a skillet, cook leeks in 3 tablespoons butter over medium low heat, stirring, until very soft.
• In a saucepan, bring the milk just to boil (don't scald.just keep warm).
• In another heavy saucepan, melt the remaining 5 tablespoons of butter over medium low heat and whisk in flour - cooking and constantly whisking for about 3 minutes.
• Add heated milk in a stream, whisking, and bring to a boil.
• Simmer this sauce, whisking, for 1 minute - or until thickened - and season with salt and pepper.
• Peel potatoes and slice 1/8 inch thick.
• Spread about 1/3 sauce in baking dish and cover with 1/3 potato and squash slices, overlapping them slightly.
• Cover slices with 1/3 leeks and sprinkle with 1/3 Gruyere.
• Make 2 more layers with sauce, potatoes and squash, leeks and Gruyere in the same manner.
• Bake, covered with foil, in middle of the oven for about 20 minutes.
• Remove foil and bake 30 minutes more, or until top is golden and vegetables are tender. Yum!
• *If you prepare this in advance you may need to bake it a little bit longer*.

SUMMER SQUASH, LEEK, SPINACH & PARMESAN GRATIN

Steps:

• Place a rack in the center of the oven, and heat the oven to 350°F. Rub a 4-quart shallow gratin or other shallow baking dish (a 15x10x2-inch Pyrex dish is fine) with a little butter.
• In a medium bowl, combine the breadcrumbs, 1/4 cup of the Parmigiano, 2 Tbs. of the oil, 2 tsp. of the thyme, and 1/2 tsp. salt. Stir well to combine, and set aside.
• In a large, heavy-duty nonstick skillet, melt the 2 Tbs. butter with 2 Tbs. of the oil over medium-low heat. Add the leeks (it's okay if some water clings to them) and 1/2 tsp. salt. Cover and cook, stirring occasionally, until the leeks are softened and translucent, about 5 minutes. Uncover, raise the heat to medium, and continue to cook, stirring frequently, until the leeks are shrunken and browned in places, about 6 minutes more. Add 2 tsp. thyme and the garlic, and stir until fragrant, about 30 seconds. Carefully add all of the spinach to the pan, and toss with the leeks until the spinach is wilted, about 1 minute. Transfer the leeks and spinach to the gratin dish, and use a spatula to smooth into an even layer.
• Put the sliced squash, the remaining 4 Tbs. olive oil, the remaining 3-1/2 tsp. thyme, and 2 tsp. salt in a mixing bowl. Add several grinds of pepper, and stir until the squash is thoroughly coated.
• Beginning at one end of the gratin dish, arrange a row of slightly overlapping squash slices, slightly propped up against the edge of the pan. Sprinkle with Parmigiano, using about 1-1/2 Tbs. per row. Shingle another row of squash slightly overlapping the first, sprinkle with Parmigiano, and continue arranging until the pan is full. If you think you're going to come up short, push down on the rows with the palm of your hand to spread them out somewhat. (If you think you are going to have a lot of extra squash, you can push the rows back to make room for more. You'll usually wind up with a few extra pieces.)
• Drizzle whatever liquid is left in the mixing bowl over the vegetables, and sprinkle them with any remaining Parmigiano. Drizzle with a bit of olive oil. Cover the top with the breadcrumb mixture. Bake until the squash is tender and the top of the gratin is deep golden ( juices will bubble and darken around the edges), about 45 minutes, rotating the pan halfway through baking for even browning. Let sit at least 15 minutes before serving.

BUTTERNUT GRATIN WITH LEEKS, SAGE AND WALNUTS

Steps:

• Peel and thinly slice the butternut squash into 18 -inch thick rounds. When you get to the seeds, scoop them out and continue slicing. Set aside 12-15 of the "prettiest" slices for the top of the gratin. ( There will be 3 layers of butternut - so you could divide into 3, placing any misshapen pieces in the middle layer)
• Slice and rinse the leeks- the moisture here will help them soften. Heat oil or butter in a large skillet over medium heat. Saute the leeks, for 8-10 minutes, covering part way through so they soften. Add the garlic, sage and a pinch of salt, cook 2-3 more minutes. Turn heat off.
• the cream with the salt, pepper, nutmeg and onion powder in a medium bowl.
• Grease a large 9 x 13-inch baking dish or 11-12 inch round baking dish. A big shallow pan is BEST here ensuring even cooking. Grease the pan, add 1/4 cup water to the bottom of the pan. Layer with Butternut squash overlapping slightly. Sprinkle with half of the sauteed leeks. Drizzle with 1/3 cup cream mixture. Sprinkle with one ounce of Gruyere (about 3-4 tablespoons grated). Add the 2nd layer of butternut- using up any misshapen pieces here. Scatter with the remaining leeks. Drizzle with 1/3 cup cream mixture and sprinkle with grated gruyere cheese. Add the final layer of butternut, overlapping and pressing down so not domed in the middle. Drizzle the remaining cream mixture over top, lightly sprinkle with cheese and the walnuts. Give the pan a little shake, press down in the center again so gratin is level, not domed. Cover, using parchment first as a barrier, under the foil if the foil touches the top of the gratin.
• . Uncover, confirming the butternut is tender using the tip of a knife, then bake at 400 F uncovered, 15 minutes until beautifully golden.
• To make the crispy sage leaf garnish, heat 1-2 tablespoons oil or butter in a pan over medium heat, add 8 whole sage leaves, saute each side 30 seconds or so until crisp (try a tester first) and place on a paper towel to cool for a couple of minutes. Arrange over the gratin.