Honeynut Squash, Leek, And Brie Gratin Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
• STEP 2.Slice the honeynut squash into thin rounds and the leeks into thin half-moons.
• STEP 3.In a skillet, heat olive oil over medium heat and sauté the leeks until softened.
• STEP 4.Layer the honeynut squash rounds and sautéed leeks in the greased baking dish.
• STEP 5.Cut the brie cheese into small pieces and scatter them over the squash and leeks.
• STEP 6.In a small bowl, mix breadcrumbs, melted butter, and grated Parmesan cheese. Sprinkle the mixture over the gratin.
• STEP 7.Bake in the preheated oven for 25-30 minutes, or until the squash is tender and the top is golden and crispy.
• STEP 8.Allow the gratin to cool slightly before serving.

Cooking Tips

• You can substitute honeynut squash with butternut squash if unavailable.
• For a vegetarian version, use vegetarian-friendly Parmesan cheese or omit it altogether.
• Serve the gratin as a side dish or as a main course with a side salad.

Storage and Serving

• The gratin is best served immediately after baking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave before serving.