Reviews Add Rating & Review
Back to Honeynut Squash, Leek, and Brie Gratin All Reviews for Honeynut Squash, Leek, and Brie Gratin - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Honeynut Squash, Leek, and Brie Gratin Credit: Johnny Fogg Recipe Summary prep: 30 mins total: 50 mins Servings: 2
Ingredients Ingredient Checklist 3 tablespoons unsalted butter, plus more for dish 2 medium leeks, sliced into thin rounds, well washed (2 1/2 cups) Kosher salt and freshly ground pepper 1/2 cup dry vermouth 1/3 cup panko breadcrumbs 6 no-bake lasagna noodles (4 ounces), broken roughly into thirds 1 honeynut squash or 1/2 butternut squash (10 ounces), peeled, halved, seeded, and cut into 1/4-inch slices 4 ounces Brie, finely chopped (about 1 cup) 1 1/3 cups low-sodium vegetable broth, such as Swanson 1/3 cup heavy cream Salad greens, such as romaine and endive, for serving
Cook’s Notes For easy prep, place Brie in the freezer for 10 minutes until firm, then cut into small pieces.
Gallery Honeynut Squash, Leek, and Brie Gratin Credit: Johnny Fogg
Recipe Summary prep: 30 mins total: 50 mins Servings: 2
Gallery
Honeynut Squash, Leek, and Brie Gratin Credit: Johnny Fogg
Honeynut Squash, Leek, and Brie Gratin
Credit: Johnny Fogg
Honeynut Squash, Leek, and Brie Gratin
Recipe Summary prep: 30 mins total: 50 mins Servings: 2
Recipe Summary
prep: 30 mins total: 50 mins
Servings: 2
prep: 30 mins
total: 50 mins
prep:
30 mins
total:
50 mins
Servings: 2
2
Ingredients
Ingredients
- 3 tablespoons unsalted butter, plus more for dish 2 medium leeks, sliced into thin rounds, well washed (2 1/2 cups) Kosher salt and freshly ground pepper 1/2 cup dry vermouth 1/3 cup panko breadcrumbs 6 no-bake lasagna noodles (4 ounces), broken roughly into thirds 1 honeynut squash or 1/2 butternut squash (10 ounces), peeled, halved, seeded, and cut into 1/4-inch slices 4 ounces Brie, finely chopped (about 1 cup) 1 1/3 cups low-sodium vegetable broth, such as Swanson 1/3 cup heavy cream Salad greens, such as romaine and endive, for serving
Directions
Preheat oven to 425 degrees; butter a 10-inch, 1 1/2-quart gratin dish. In a skillet, cook 2 tablespoons butter, leeks, and a pinch of salt over medium-high heat, stirring, until soft, 8 minutes. Add vermouth; cook until mostly evaporated, 1 to 2 minutes. In another pan, melt remaining butter. Toss with panko; season with salt and pepper.
Scatter half of pasta, leeks, squash, and cheese in gratin dish. Season with salt and pepper; repeat with remaining half of each. Pour broth and cream evenly over top; cover with parchment-lined foil and bake until squash is tender, 25 minutes. Sprinkle panko mixture over gratin. Bake, uncovered, until golden and bubbly, 20 to 25 minutes. Let cool 10 minutes; serve with greens.
Cook’s Notes For easy prep, place Brie in the freezer for 10 minutes until firm, then cut into small pieces.
Cook’s Notes
For easy prep, place Brie in the freezer for 10 minutes until firm, then cut into small pieces.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Honeynut Squash, Leek, and Brie Gratin
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Honeynut Squash, Leek, and Brie Gratin
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
