A delicious, savory butternut squash casserolewith a buttery leeks and bread crumb topping, and shredded colbycheese.
Recipe: Squash and WisconsinColby Gratin
1 butternut squash (about 2 pounds)
Preheat the oven to 375°F (190°C).
Halve and seed the squash; place the halvescut sides down in 1/2 inch of boiling water in a shallow bakingpan. Cover snugly with foil.
Bake for 35 to 45 minutes until tenderwhen pierced. Cool slightly.
Meanwhile, melt the butter in a largeskillet. Add the leeks; cook over low heat, stirring occasionally,until wilted, 5 to 8 minutes.
Add the crumbs, thyme, and pepper. Cookand stir over medium heat about 3 minutes until the crumbs arelightly browned. Remove from the heat.
With a spoon, scoop the squash from theskin in small chunks; add to the skillet; toss.
Add 1 cup of the cheese and the salt.Toss to mix thoroughly.
Turn into a shallow, buttered, 1 1/2 to2-quart baking dish.
Pour the milk over the squash, and sprinklewith the remaining cheese. Cover snugly with foil.
Bake 20 minutes; remove foil.
Increase the temperature to 425°F(220°C). Bake 10 minutes longer.
2 tablespoons butter
3 medium leeks, trimmed and sliced (1 1/4-inch thick)
1/2 cup bread crumbs
1/2 teaspoon thyme
1/4 teaspoon pepper
1 1/2 cups (about 6 ounces) shredded Colby cheese – divided use
Salt, to taste
1/3 cup milk
Makes 6 servings.
Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.
If the Squash and WisconsinColby Gratin recipe was useful and interesting, you can share it with your friends or leave a comment.
More from my cooking blog