GRATIN OF DELICATA SQUASH AND LEEKS

Gratin of Delicata Squash and Leeks image

Provided by internetnut

Time 1h9m

Yield 12 serving(s)

Number Of Ingredients 11

1/2 cup panko breadcrumbs, divided
1 tablespoon vegetable oil
1 1/2 cups sliced leeks (2 large leeks, white and pale green parts only)
2 ounces prosciutto, chopped (1/2 cup)
2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
3 lbs peeled and seeded delicata squash (8 cups) or 3 lbs butternut squash, sliced (8 cups)
2/3 cup low sodium chicken broth or 2/3 cup vegetable broth
1 1/2 cups shredded Fontina cheese
2 teaspoons butter, melted

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.