Squash Au Gratin
Squash are great for wintry evenings being rich and big in flavour, they are always great as an ingredient in a mix of roasted vegetables or sliced up and cooked like parsnips round a roast. Alternatively try them as a vegetarian main on their own such as in this recipe.
Ingredients:
2 medium butternut squash or one other orange fleshed squash, Salt & Pepper, 1 medium leek, white part only, coarsely chopped, 1 teaspoon olive oil, 60ml dry white wine, Low salt vegetable or chicken stock cube (made up wit hot water), Half pint of milk, 100g of wholemeal bread, thinly cut & toasted, 100g grated cheese, 50g Parmesan cheese, 8 basil leaves, shredded.
Recipe Method:
Preheat the oven to around 180c. Halve the squash lengthwise and scoop out the seeds. Place the squash, cut side up, in a baking pan. Season with salt and pepper and cover tightly with foil. Bake for about 1 hour, until the squash are tender but not mushy. Let cool slightly.
Meanwhile, combine the leek, olive oil and 2 teaspoons of water. Cover and cook over moderately low heat until the leek is soft and translucent, about 5 minutes. Stir in the wine & increase the heat and boil until the liquid is reduced to approximately 3 tablespoons, about 3 minutes. Add the stock & milk and season with salt and pepper. Remove from the heat.
Using a big spoon, scoop the flesh from the squash in large pieces.
To assemble the gratin, preheat the oven to 180c. Bring the leek mixture to a boil. Spoon half of the squash into a casserole dish. Ladle half of the leek mixture over the top and cover with half of the toast and half of the cheese. Repeat the layers with the remaining squash, leek mixture, toast and cheese. Grate the Parmesan cheese over the top.
Bake the gratin for 30 minutes, or until the top is browned and bubbly. Garnish with the basil and serve.