HONEYNUT SQUASH, LEEK, AND BRIE GRATIN

Honeynut Squash, Leek, and Brie Gratin image

Provided by Martha Stewart

Time 50m

Number Of Ingredients 11

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3 tablespoons unsalted butter, plus more for dish
2 medium leeks, sliced into thin rounds, well washed (2 1/2 cups)
Kosher salt and freshly ground pepper
1/2 cup dry vermouth
1/3 cup panko breadcrumbs
6 no-bake lasagna noodles (4 ounces), broken roughly into thirds
1 honeynut squash or 1/2 butternut squash (10 ounces), peeled, halved, seeded, and cut into 1/4-inch slices
4 ounces Brie, finely chopped (about 1 cup)
1 1/3 cups low-sodium vegetable broth, such as Swanson
1/3 cup heavy cream
Salad greens, such as romaine and endive, for serving

Steps:

Preheat oven to 425 degrees; butter a 10-inch, 1 1/2-quart gratin dish. In a skillet, cook 2 tablespoons butter, leeks, and a pinch of salt over medium-high heat, stirring, until soft, 8 minutes. Add vermouth; cook until mostly evaporated, 1 to 2 minutes. In another pan, melt remaining butter. Toss with panko; season with salt and pepper.
Scatter half of pasta, leeks, squash, and cheese in gratin dish. Season with salt and pepper; repeat with remaining half of each. Pour broth and cream evenly over top; cover with parchment-lined foil and bake until squash is tender, 25 minutes. Sprinkle panko mixture over gratin. Bake, uncovered, until golden and bubbly, 20 to 25 minutes. Let cool 10 minutes; serve with greens.