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Butternut Squash, Apple and Leek Gratin




Source of Recipe


Cooking Light-9/01






List of Ingredients



• 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
  
• 1/8 teaspoon ground nutmeg
  
• 1/8 teaspoon coarsely ground black pepper
  
• Cooking spray
  
• 1/2 cup apple cider or juice
  
• 2 slices (1 ounce, each) white bread
  
• 3 tablespoons pine nuts, toasted
  
• 1 tablespoon butter, melted
  






Instructions



1. Preheat oven to 400 degrees.
   
   
2. Steam squash, covered, 9 minutes or until tender.
   
   
3. Heat oil in a large nonstick skillet over medium heat. Add leek; saute 5 minutes or until lightly browned.
   
4. 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 degrees for 20 minutes.
   
   
5. 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 the casserole; sprinkle with breadcrumb mixture. Bake, uncovered, an additional 15 minutes or until golden brown. Yield: 8 servings (serving size: 3/4 cup).