Squash Gratin
Joan
Tian de Courge
ingredients
- 4 tablespoons olive oil
- 1/2 lb leeks, including the tender green parts, thinly sliced
- 1 1/2 lb winter squash such as Hubbard or pumpkin, peeled and diced
- Salt
- 2 tablespoons water
- 1/2 cup heavy whipping (double) cream
- 2 eggs
- 1/2 cup greshly grated Parmesan cheese
- Freshly ground pepper
- Whole nutmeg
- Semidried bread crumbs
directions
- 1
Heat 2 tablespoons of the olive oil in a flameproof earthenware casserole or heavy sauté pan over low heat. Add the leeks and cook gently until beginning to dissolve, 10-15 minutes. Add the squash, salt and water and cook, stirring often with a wooden spoon, until the squash has reduced almost to a puree, about 30 minutes. Remove from the heat.
- 2
Meanwhile, preheat an oven to 375 degrees F. Smear a 6-cup gratin dish with olive oil. In a small bowl, whisk together well the cream, eggs, half of the Parmesan cheese, pepper to taste and some scraped nutmeg. Stir the egg mixture into the squash, then empty the contents of the pan into the gratin dish. Sprinkle the surface evenly with the remaining cheese and then with a thin layer of bread crumbs. Dribble the remaining 2 tablespoons olive oil over the surface in a thread, forming a crisscross pattern. Place in the oven and bake until golden, about 30 minutes. Serve hot.
Source: Joan
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