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Category: Squash
Prep Time: Cook Time: Total Time:
3 lbs winter squash, to make 2 lbs peeled and seeded, cut into 1″ chunks
3 cloves garlic, finely minced
1/2 tsp salt
1 medium leek, cleaned and cut crosswise into thin slices
2 slices bacon, or 1 thick-cut slice, cut crosswise into 1/2″ pieces
2 Tbsp butter
3 Tbsp sour cream
Salt and pepper
2/3 c grated Emmenthal or Gruyere cheese
Preheat oven to 350 degrees. Place the squash and garlic in a pot, add 1/2 teaspoon salt and 1/4 c water. Cover and cook until the squash is very tender, about 15 minutes. Add water if needed to keep from burning. If water remains when the squash is done, uncover and cook until dry. Set aside.
Melt 1 tablespoon butter in a skillet (or, as per my directions, in the wiped out pot in which you cooked the squash). Add the bacon and cook slowly until golden but not crisp. Set bacon pieces aside, leaving the fat in the pan.
Add 1 tablespoon butter to the fat in the skillet (or pot). Add the leek and cook, covered, over low heat until very soft and translucent.
Mash squash with a fork, adding the cooked leek, bacon pieces, sour cream, salt and pepper to taste.
Butter a 10 inch round baking dish and spread the squash evenly in it, about 3/4 inch deep. Sprinkle with grated cheese, cover with foil, shiny side down, and bake for 15 minutes. Remove foil and bake about 5 more minutes, until steaming hot and golden. Serves 4-5
*Note: If making the dish ahead of time, cover and refrigerate after you cover with foil. If using a porcelain dish or pyrex, bring to room temp before baking.
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WINTER SQUASH GRATIN
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Category: Squash
Prep Time: Cook Time: Total Time:
3 lbs winter squash, to make 2 lbs peeled and seeded, cut into 1″ chunks
3 cloves garlic, finely minced
1/2 tsp salt
1 medium leek, cleaned and cut crosswise into thin slices
2 slices bacon, or 1 thick-cut slice, cut crosswise into 1/2″ pieces
2 Tbsp butter
3 Tbsp sour cream
Salt and pepper
2/3 c grated Emmenthal or Gruyere cheese
Preheat oven to 350 degrees. Place the squash and garlic in a pot, add 1/2 teaspoon salt and 1/4 c water. Cover and cook until the squash is very tender, about 15 minutes. Add water if needed to keep from burning. If water remains when the squash is done, uncover and cook until dry. Set aside.
Melt 1 tablespoon butter in a skillet (or, as per my directions, in the wiped out pot in which you cooked the squash). Add the bacon and cook slowly until golden but not crisp. Set bacon pieces aside, leaving the fat in the pan.
Add 1 tablespoon butter to the fat in the skillet (or pot). Add the leek and cook, covered, over low heat until very soft and translucent.
Mash squash with a fork, adding the cooked leek, bacon pieces, sour cream, salt and pepper to taste.
Butter a 10 inch round baking dish and spread the squash evenly in it, about 3/4 inch deep. Sprinkle with grated cheese, cover with foil, shiny side down, and bake for 15 minutes. Remove foil and bake about 5 more minutes, until steaming hot and golden. Serves 4-5
*Note: If making the dish ahead of time, cover and refrigerate after you cover with foil. If using a porcelain dish or pyrex, bring to room temp before baking.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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