Easy Butternut Squash Gratin Leeks (Print Version)
# Ingredients:
→ Main components
01 -
Two pounds of butternut squash, peeled and cut into very thin slices (1/8 inch)
02 -
2 medium leeks, sliced thinly
03 -
4 garlic cloves, roughly chopped
04 -
15 sage leaves, minced (set aside 8 extra leaves if you want a crispy topping)
05 -
2 tablespoons of butter or olive oil
→ For the cream sauce
06 -
1/2 teaspoon each of salt and black pepper
07 -
1/2 teaspoon onion powder (use this only if you want an extra flavor boost)
08 -
1/2 teaspoon nutmeg
09 -
1 cup of heavy cream or coconut milk (perfect if you're avoiding dairy)
→ Layers and toppings
10 -
1/4 cup of water
11 -
3 ounces of gruyere cheese (substitute with parmesan or a vegan cheese option)
12 -
1/2 cup of chopped walnuts
# Instructions:
01 -
Set your oven to 375°F (190°C) so it heats up while you prep.
02 -
Carefully peel and slice the butternut squash into thin, 1/8-inch rounds. Set aside the prettiest 12-15 slices — they'll be for the top later. Scoop out any seeds once you hit them, then keep slicing the rest. It may help to sort the slices into three piles for layering.
03 -
Wash the leek slices (this gets rid of dirt and also helps them cook better). Heat up oil or butter in a large pan on medium heat. Toss in the leeks and cook them for around 8 to 10 minutes, covering them partially so they soften quicker. Add garlic, sage, and a sprinkle of salt, then let it all cook for another 2 or 3 minutes. Take it off the heat when they're done.
04 -
In a mixing bowl, combine the cream or coconut milk, nutmeg, salt, black pepper, and onion powder (if using). Whisk it all until blended.
05 -
Grab a baking dish about 9x13 inches or a round one that’s 11-12 inches wide. Spread 1/4 cup water across the base. Start layering: place the squash slices slightly overlapping, scatter on half the leeks, drizzle with 1/3 cup of the cream mixture, and sprinkle 1/3 of the cheese. Repeat these steps for another layer (use uneven squash slices here since they’ll be hidden). Finish it off with the best-looking squash, the remaining cream mixture, the rest of the cheese, and the walnuts on top. Lightly press everything down to even it out.
06 -
Cover the dish with foil lined with parchment paper to keep it from sticking. Bake at 375°F for 45 minutes. Take off the cover, check if the squash is soft, then raise the oven temperature to 400°F. Bake for another 15 minutes or until the top is golden and bubbly.
# Notes:
01 -
You can put this dish together in advance and keep it in the fridge before baking. Or bake it entirely and warm it up at 350°F later.
02 -
It's best to let the dish come to room temp before baking for even cooking.
03 -
A shallow baking dish tends to give the best results for even cooking.