posted by Terrytx 09-20-101 8:09 AM
* Exported from MasterCook *
Butternut Squash, Apple and Leek Gratin
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
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5 cups (1/2 inch) cubed peeled butternut squash
1 teaspoon olive oil
1 1/2 cups thinly sliced leek (about 2 large)
2 cups (1/2 inch) cubed peeled Braeburn apple (about 1 pound)
1 1/2 tablespoons brown sugar
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon coarsely ground black pepper
cooking spray
1/2 cup apple cider or juice
2 (1 ounce) slices white bread
3 tablespoons pine nuts, toasted
1 tablespoon butter, melted
Preheat oven to 400 degrees.
Steam squash, covered, 9 minutes or until tender.
Heat oil in a large nonstick skillet over medium heat. Add leak; saute 5 minutes or until lightly browned.
Combine squash, leek, apple, sugar, salt, nutmeg and pepper in a large bowl; toss gently to coat. Spoon into a 2-quart casserole coated with cooking spray, and pour cider over squash mixture. Cover and bake at 400 for 20 minutes.
Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 cup. Combine breadcrumbs, pine nuts, and butter. Uncover casserole; sprinkle with breadcrumb mixture. Bake, uncovered, an additional 15 minutes or until golden brown.
Yield: 8 servings (serving size: 3/4 cup). 151 cal, 4.2g fat, 2.5g pro, 28.6g carb, 4mg chol, 202mg sod.
Source: Cooking Light-9/01