Butternut Squash and Escarole Gratin Recipe
Cook Time: 60 Minutes
Phase: Phase 4
3 tablespoon Unsalted Butter Stick
16 oz Escarole
2 1/2 lb Butternut Winter Squash
0 1/2 tsp Salt
0 1/4 tsp Black Pepper
3 each Leeks
1 fl oz Water
1 cup Heavy Cream
0 1/2 cup Chicken Broth, Bouillon or Consomme
2 tsp Thick-It-Up
1 cup, shredded Gruyere Cheese
2 tbsp Parmesan Cheese (Grated)
- Butter a 6- to 8-cup baking dish. Set oven rack in upper third of oven and heat oven to 400F.
- Bring 3 inches of water to boil in a large saucepan. Add escarole and cook, stirring, until tender, 3 to 5 minutes. Drain in a colander and rinse under cold running water. Gently squeeze to remove as much moisture as possible.
- Melt 1 tablespoon of the butter in a medium nonstick skillet over medium-high heat. Add half of the squash and season with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; cook, turning occasionally, until lightly browned and nearly tender, about 8 minutes. Transfer to baking dish. Repeat and reserve.
- Melt remaining tablespoon butter in skillet over medium-low heat. Add leeks and season with remaining 1/4 teaspoon salt; cook, stirring, 3 minutes. Add water, cover and cook, stirring occasionally, until tender, about 3 minutes. Stir in escarole and cook until heated through; spoon over squash in baking dish.
- Top with reserved squash.
- Wipe out skillet. Combine cream, broth and thickener in skillet, whisking until blended. Cook over medium heat, stirring, until thickened, about 2 minutes. Remove from heat and stir in Gruyre until melted.
- Pour sauce over vegetables, spreading evenly. Sprinkle Parmesan on top and bake until bubbly and golden brown on top, about 30 minutes. Let stand 10 minutes before serving.
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