Say it aloud, holding your pointer finger up in the air.
“Great Gratin!” makes a great exclamation!
Your guests may give the same performance after eating it : )
This gratin goes with everything (including turkey!). It’s simple to put together, makes wonderful use of our beautiful local squash, and has been popular whenever I’ve served it. Thyme, lemon, and parmesan make it sing.
There may not be marshmallows on top, and it may not be a traditional family recipe, but this would be a great last minute addition to a holiday table. But holiday meal or just a cozy night in, this recipe will serve you well all winter long.
Harvest Gratin of Butternut Squash, Corn, & Leeks
Adapted from Fast, Fresh & Green: More than 90 Delicious Recipes for Veggie Lovers by Susie Middleton
Serves 4-5 as a side
1 T. plus 1/2 t. butter
1 c. fresh breadcrumbs
1 T. olive oil
1 medium leek (all but dark green parts) – about 2 1/2 oz., diced and washed
1 1/2 t. minced fresh garlic
1 1/3 c. frozen corn kernels, defrosted (a bowl of water does the trick)
freshly ground black pepper
1/3 c. cream
1/3 c. chicken broth
1/2 t. finely grated lemon zest
1 t. finely chopped fresh thyme
about 2 1/2 c. (12 oz.) peeled and seeded butternut squash, diced into 1/2-inch cubes
1/3 c. finely grated parmigiano reggiano
Preheat oven to 400F. Rub a 5 or 6 cup shallow gratin dish (or a 9 1/2 inch pie dish) with 1/2 t. butter.
In a small bowl, combine bread crumbs, olive oil, pinch of salt, and mix well.
In a medium skillet, melt 1 T. butter over medium-low. Add leek and pinch of salt, cook, stirring until softened and just starting to turn golden, about 5 min. Stir in garlic, then add corn, 1/4 t. salt, and a few grinds of black pepper. Cook, stirring, until the corn is glistening and slightly shrunken, 2-3 min. Remove pan from heat and let cool a few minutes.
Combine heavy cream and broth, then mix in lemon zest, thyme, 1/2 t. salt, and a few grinds of pepper. Set aside.
Add squash to the corn-leek mixture and toss to combine. Transfer to buttered dish and spread evenly, then sprinkle with parm. Pour cream mix over everything, scraping out any seasonings left in the bowl and distributing zest and herbs as evenly as possible. Sprinkle bread crumb mix over everything.
Bake 40-45 min., until golden on top, brown on the sides of the pan, squash is tender when pierced with a fork, and juices are bubbling.