Honeynut Squash, Leek, and Brie Gratin

Name: Honeynut Squash, Leek, and Brie Gratin
Prep time: 30 min
Total time: 50 min
Yield: 2
Cuisine: American
Ingredients: 3 tablespoons unsalted butter, plus more for dish; 2 medium leeks, sliced into thin rounds, well washed (2 ½ cups); Kosher salt and freshly ground pepper; 0.5 cup dry vermouth; 0.333 cup panko breadcrumbs; 6 no-bake lasagna noodles (4 ounces), broken roughly into thirds; 1 honeynut squash or ½ butternut squash (10 ounces), peeled, halved, seeded, and cut into ¼-inch slices; 4 ounces Brie, finely chopped (about 1 cup); 1.333 cups low-sodium vegetable broth, such as Swanson; 0.333 cup heavy cream; Salad greens, such as romaine and endive, for serving

frommarthastewart.com www.marthastewart.com/1509305/super-comforting-creamy-gratin-recipes

Our favorite honeynut squash recipe, this rich vegetarian gratin combines the sweet squash with broken lasagna noodles, leeks, brie, and heavy cream.

50 min

American

5.0 (3)

Ingredients

Instructions

Preheat oven to 425°F; 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 sheet of parchment, then a sheet of foil on top 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.

Honeynut Squash, Leek, and Brie Gratin

Ingredients

Instructions

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