I’m honored that Becca asked me to guest post on her blog, It’s Yummi, and I’m thrilled to share my Butternut Squash Gratin with you today. It’s a great balance of flavors, filling earthy butternut squash, oniony leeks, and creamy tangy goat cheese, all wrapped up in a lovely hot gratin. And, all those veggies! Yum! I love to bump up the herb flavors in this gratin by using some Roasted Herb Oil. Take a look here for the easy recipe.
This Butternut Squash Gratin is a great side dish for a simple homemade dinner. Serve it with grilled fish and a lovely glass of wine, and dinner’s all set! It’s also a great dish to take to a potluck or family dinner. Just prep it the day before, and once you get to the party, add the milk and bake it up.
In case you aren’t familiar with leeks, here’s how you handle them: The tasty parts of the leeks are the white and about 1 to 2 inches of the light green parts. The dark green part is very tough, and not really good to eat, but it can be added to broth or stock. I always save the dark green parts, wrap them in freezer bags, and use them to make vegetarian broth. (Read more about my vegetarian broth here.) Leeks are grown in sandy soil, and need to be cleaned thoroughly before using them. Cut the dark part (the part you aren’t going to use) and the root end off the leek, then cut the leek lengthwise. Now you will see that there are layers. Rinse the muddy part that’s between the layers out, rubbing with your fingers if necessary. Shake off the excess water, and the leeks are ready to be chopped and cooked.
Hop over to It’s Yummi with Chef Bec for the Butternut Squash Gratin Recipe