Squash Leek Baked Dish (Print Version)
# Ingredients:
→ Base items
01 -
2 lb butternut squash, cut into thin 1/8 inch rounds
02 -
2 tablespoons butter or olive oil
03 -
2 medium leeks, sliced thinly
04 -
4 garlic cloves, roughly diced
05 -
15 sage leaves, diced (plus 8 extra for crispy topping if you want)
→ Liquid mix
06 -
1 cup heavy cream (or coconut milk for non-dairy version)
07 -
1/2 teaspoon salt and pepper
08 -
1/2 teaspoon nutmeg
09 -
1/2 teaspoon onion powder (if you have it)
→ Finishing touches
10 -
1/4 cup water
11 -
3 ounces gruyere cheese (or swap with parmesan/vegan cheese)
12 -
1/2 cup chopped walnuts
# Instructions:
01 -
Get your oven hot at 375°F (190°C)
02 -
Strip the skin off the butternut squash and cut it into skinny 1/8-inch disks. Save about 12-15 pretty slices for the top. When you hit the seed area, scoop them out and keep slicing. Maybe sort your slices into three groups to make layering easier.
03 -
Cut and wash the leeks well - the moisture will make cooking easier. Warm up oil or butter in a big pan on medium. Cook those leeks about 8-10 minutes with the lid partly on to help them get soft. Toss in garlic, sage, and a bit of salt, then cook 2-3 minutes more. Turn off the heat.
04 -
In a bowl, stir together your cream (or coconut milk) with salt, pepper, nutmeg, and onion powder if you're using it.
05 -
Coat a 9x13-inch dish or 11-12 inch round pan with some oil or butter. Pour 1/4 cup water on the bottom. Start with a layer of squash slices that slightly overlap. Add half your leeks, pour 1/3 cup of your cream mix, and sprinkle 1/3 of the cheese. Do another layer, using the not-so-perfect squash bits in this middle section. Top with your prettiest squash rounds, the rest of the cream, cheese, and all the walnuts. Press down lightly to flatten.
06 -
Cover with foil (put parchment under it) and bake for 45 minutes at 375°F. Then uncover, check if the squash feels tender, and cook at 400°F for another 15 minutes until it looks golden on top.
# Notes:
01 -
You can put this together ahead of time and keep it in the fridge, or completely bake it and warm it up later at 350°F
02 -
For best results, let it sit at room temp before you bake it
03 -
A wide, not-too-deep dish works better for cooking everything evenly