Squash and Colby Cheese Gratin
A cheesy butternut squash casserole with a topping of sautéed leeks and bread crumbs.
1 butternut squash (about 2 pounds)
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 ground black pepper
1 1/2 cups (about 6 ounces) shredded Colby cheese - divided use
Salt, to taste
1/3 cup milk
- Preheat the oven to 375°F (190°C).
- Halve and seed the squash; place the halves cut sides down in 1/2 inch of boiling water in a shallow baking pan. Cover snugly with foil.
- Bake for 35 to 45 minutes until tender when pierced. Cool slightly.
- Meanwhile, melt the butter in a large skillet. Add the leeks; cook over low heat, stirring occasionally, until wilted, 5 to 8 minutes.
- Add the crumbs, thyme, and pepper. Cook and stir over medium heat about 3 minutes until the crumbs are lightly browned. Remove from the heat.
- With a spoon, scoop the squash from the skin 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 to 2-quart baking dish.
- Pour the milk over the squash, and sprinkle with the remaining cheese. Cover snugly with foil.
- Bake 20 minutes; remove foil.
- Increase the temperature to 425°F (220°C). Bake 10 minutes longer.
Makes 6 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.