Gratin Of Delicata Squash And Leeks

Total Time: 1 hr 9 mins Preparation Time: 15 mins Cook Time: 54 mins

Ingredients

• Servings: 12
• 1/2 cup panko breadcrumbs, divided
• 1 tablespoon vegetable oil
• 1 1/2 cups sliced leeks (2 large leeks, 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

Recipe

• 1 heat oven to 400. spray 11x7-inch ceramic or glass gratin dish with cooking spray. sprinkle bottom with 1/4 cup of the panko.
• 2 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).
• 3 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.
• 4 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.
• 5 tips: deli ham or salami can be substituted.