But­ter­nut squash Casse­role with ap­ple and leek

The Daily Press (Timmins) - - LIFE -

2 lb (1 kg) but­ter­nut squash

2 tsp (10 ml) olive oil

1 large leek, white and pale green parts only

2 tbsp (30 ml) un­salted but­ter

1 green ap­ple

1 large egg

1 cup (250 ml) freshly grated Parme­san cheese

1/2 cup (125 ml) panko crumbs

3 tbsp (45 ml) may­on­naise

1/2 tsp (2.5 ml) sea salt

1/2 tsp (2.5 ml) freshly ground pep­per

1/4 tsp (1 ml) freshly grated nut­meg or pinch dried

Peel and cut squash into 1/2-inch (1 cm) cubes (about 4 heap­ing cups/1.25 l). Place in a large pot, cover with wa­ter and bring to a boil over high heat. boil for 10 min­utes or un­til just fork-ten­der. drain and cool. Pre­heat oven to 350 f (180 C). Grease a 3-quart (3 l) bak­ing dish with the oil.

slice leek length­wise and cut into 1/2-inch (1 cm) pieces. in a large saucepan over medium heat, melt but­ter and stir in leeks. Par­tially cover and cook gen­tly, stir­ring oc­ca­sion­ally, un­til soft but not brown, about eight min­utes. slice ap­ple, peel on, into 1/2-inch (1 cm) cubes and add to the leeks. Cook for two min­utes, then re­move from heat and cool. in a large bowl, beat to­gether the egg, 3/4 cup (180 ml) of the cheese, 1/4 cup (60 ml) of the panko crumbs, the may­on­naise, salt, pep­per and nut­meg. Gen­tly fold in the squash cubes and the leek-ap­ple mix­ture. Trans­fer mix­ture to the pre­pared bak­ing dish. in a small bowl, stir to­gether the re­main­ing 1/4 cup (60 ml) cheese and 1/4 cup (60 ml) crumbs. sprin­kle over the casse­role. bake in pre­heated oven for 45 to 50 min­utes, un­til golden. serve hot. serves: 6

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