Leek and Butternut Squash Gratin with Sage Brown Butter
It is winter squash season again! It is also the beginning of the holiday season, and whether you enjoy a vegan, vegetarian, or meat entrée there is always room for a comforting side dish like this one. The nutty notes of sage brown butter enhance the earthy goodness of squash and leeks. Top off with browned Gruyère cheese.
ONWARD:
Butternut squash is not necessarily the only type of squash to use. Any squash or pumpkin can be substituted here quite easily. Although leeks are a nice accompaniment feel free to use shallots, sweet onions, or even red onions. The Gruyère cheese and sage brown butter, however, are a must to pull off that rich, nutty, and slightly sweet flavor. So why wait until the holidays? Enjoy now.
6 servings
INGREDIENTS:
¼ cup butter (preferably grass-fed) + 1 tablespoon soft butter, divided
16 fresh sage leaves, coarsely chopped
1 tablespoon extra virgin olive oil
2 cups leek, white only, halved lengthwise, washed, sliced ¼ inch thick semi-circles
1 butternut squash (about 1 ½ pounds), peeled, seeded, sliced into 1 ½ x1 ½”x ⅛” pieces
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper
⅛ teaspoon nutmeg
1 cup Gruyère cheese, grated (about 1 ½ ounces)
DIRECTIONS:
Preheat the oven to 375°F. Lightly butter a casserole baking dish (about eight inches by twelve inches) with one tablespoon soft butter.
In a small skillet melt, one-fourth cup of butter with the sage leaves over medium heat. The butter will begin to sizzle and pop. When the sizzling has subsided, and the butter solids have just begun to brown on the bottom of the pan remove from the heat and reserve. Careful to not brown too much before removing from the heat!
Heat a large cast-iron pan over medium heat. Add the olive oil. When the oil shimmers add the leeks and cook, occasionally stirring until the leeks are soft but not brown. Remove from the heat.
In a large mixing bowl, toss the softened leeks, squash, salt, pepper, nutmeg, and reserved brown sage butter. Spread this mixture out evenly over the bottom of the prepared baking dish. Place in the oven and bake for twenty to twenty-five minutes until the squash is soft. Turn the oven to broil at 450°F. Sprinkle with the cheese over the squash and place under the broiler until lightly browned, about two to three minutes. Remove and serve hot.
Leek and Butternut Squash Gratin with Sage Brown Butter
ingredients:
- ¼ cup butter (preferably grass-fed) + 1 tablespoon soft butter, divided
- 16 fresh sage leaves, coarsely chopped
- 1 tablespoon extra virgin olive oil
- 2 cups leek, white only, halved lengthwise, washed, sliced ¼ inch thick semi-circles
- 1 butternut squash (about 1 ½ pounds), peeled, seeded, sliced into 1 ½ x1 ½”x ⅛” pieces
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- ⅛ teaspoon nutmeg
- 1 cup Gruyère cheese, grated (about 1 ½ ounces)
instructions:
How to cook Leek and Butternut Squash Gratin with Sage Brown Butter
- Preheat the oven to 375°F. Lightly butter a casserole baking dish (about eight inches by twelve inches) with one tablespoon soft butter.
- In a small skillet melt, one-fourth cup of butter with the sage leaves over medium heat. The butter will begin to sizzle and pop. When the sizzling has subsided, and the butter solids have just begun to brown on the bottom of the pan remove from the heat and reserve. Careful to not brown too much before removing from the heat!
- Heat a large cast-iron pan over medium heat. Add the olive oil. When the oil shimmers add the leeks and cook, occasionally stirring until the leeks are soft but not brown. Remove from the heat.
- In a large mixing bowl, toss the softened leeks, squash, salt, pepper, nutmeg, and reserved brown sage butter. Spread this mixture out evenly over the bottom of the prepared baking dish. Place in the oven and bake for twenty to twenty-five minutes until the squash is soft. Turn the oven to broil at 450°F. Sprinkle with the cheese over the squash and place under the broiler until lightly browned, about two to three minutes. Remove and serve hot.
Calories
212.44Fat (grams)
18.44Sat. Fat (grams)
10.20Carbs (grams)
6.42Fiber (grams)
1.49Net carbs
4.92Sugar (grams)
1.49Protein (grams)
6.70Sodium (milligrams)
400.02Cholesterol (grams)
47.42