| Cuisine: American | Type: Side Dish | Serves: |
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Source:
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Food & Wine / Nov 93 |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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2 medium butternut squash (1 1/2 lbs each) 3/4 tsp salt 3/4 tsp freshly ground pepper 1 medium leek, white part only, coarsely chopped (1/2 cup) 1 tsp olive oil 1/2 cup dry white wine 1/2 cup low sodium chicken broth 1 12 oz. can evaporated skim milk or 1 cup whole milk 1/2 tsp sugar 2 ounces of a baguette thinly cut into 8 small slices, toasted 1 cup Gruyere cheese, grated 1 tbs plus 1 tsp grated Parmesan cheese 8 basil leaves, shredded, optional |
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Instructions:
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1. Preheat oven to 400°. Halve the squash lenthwise and remove the seeds. Place the squash, cut side up, in a baking pan. Season with 1/2 tsp each of the salt and peper and cover tightly with foil. Bake for bout 1 hour, until the squash are tender but not mushy. Let cool slightly. 2. Meanwhile in a medium saucepan, combine the leek, olive oil and 2 tsp of water. Cover and cook over moderately low heat until the leek is soft and translucent, about 5 minutes. Uncover and stir in the wine. Increase the heat to high and boil until the liquid is reduced to approximately 3 tbs, about 3 minutes. Stir in the stock, milk, sugar and remaining 1/4 tsp each salt and pepper. Remove from the heat. 3. Using a big spoon, scoop the flesh from the squash in large pieces. Place in a medium bowl. (The recipe can be prepared to this point up to 3 hours ahead. Set aside at room temperature.) 4. To assemble the gratin, preheat the oven to 400°. Bring the leek mixture to a boil. Spoon half of the squash into a 6-to-8-cup casserole. Ladle half of the leek mixture over the top and cover with half of the toast and half of the Gruyere. Repeat the layers with the remaining squash, leek mixture, toast and Gruyere. Sprinkle the Parmesan cheese over the top. 5. Bake the gratin for 30 minutes, or until the top is browned and bubbly. Garnish with the basil (if using) and serve. |
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2001-03-10