Butternut Squash, Corn and Leek Gratin

    side dish, squash, vegetarian 0 Comments

    I can’t believe how long it takes me to post recipes.

    Squash is already out of season, but it is my favorite vegetable (in all verities) so I figure why not share a few more as well share a few more wonderful squash recipes…
    Gratins are great to make when cooking for a crowd! Delicious, hot, cheese, savory and can be made ahead, everyone wins!

    This recipe is adapted from one of my favorite vegetable cookbooks!
    Fast, Fresh and Green, By Susie Middleton
    1 T unsalted butter
    1 cup bread crumbs
    1 T EVOO
    1 medium leek, diced, white and light green parts
    1 clove garlic minced
    2 ears corn kernels
    fresh black pepper
    1/3 cup heavy cream
    1/3 cup vegetable broth
    1/2 lemon zest
    1 t thyme fresh, chopped
    2 1/2 cups butternut squash, cubed
    1/3 cup parmesan cheese
    Preheat 400
    Grease a shallow dish, about 5-6 cups, with 1/2 t of butter
    In a small bowl combine the bread crumbs, olive oil and a pinch of salt, set aside
    In a bowl, combine the heavy cream and broth
    Add the lemon zest, thyme and salt and ground pepper, set aside
    In a medium skillet melt the remaining butter over medium low heat.
    Add a pinch of salt and the leeks, cook, stiring until softened, about 5 minutes
    Add the garlic
    Add the corn and fresh pepper and salt, stir well, cook 2-3 minutes
    Remove the pan from the heat and allow to cool for a few minutes
    Add the squash to the corn/leek mixture and mix well
    Transfer to the gratin dish and spread evenly
    Sprinkle with Cheese
    Pour the liquid mixture evenly over the vegetables
    Sprinkle with bread crumbs
    bake for 40-45 minutes, until it is a deep golden and the squash is tender.
    The juices will be bubbling below the surface of the vegetables, leaving brown bits of heaven in a line around the edges of the pan.
    Yuuuum enjoy! I know you will!

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