Butternut Squash and Leek Bake

Butternut squash is one of the symbolic gourds of the Autumn.  I just wish I lived in a city that had an autumn……  I have to live vicariously through the sweater clad crowd.  It’s just not fair!  Though, I guess when you’re buried in snow, I can be outside sipping a lovely chardonney.  Sorry to complain….

Butternut Squash and Leek Bake

Serves 2

2 small leeks, trimmed
12 oz butternut squash, cut into large cubes
1 tsp olive oil
1 small onion, finely chopped
2 medium free range eggs
1 egg white
12 oz low fat natural yogurt
1 tsp chopped fresh sage leaves
Generous grating of nutmeg
2 Tbs parmesan cheese, finely grated

Preheat an oven to 375°.

Cut the leeks in half and then cut again lengthwise.

Steam the butternut squash for 10 minutes until almost tender, adding the leeks in the last few minutes.

Meanwhile heat the oil in a small pan and gently fry the onions until transparent. Remove from the heat.

In a large bowl beat together the eggs and egg white, yogurt, nutmeg and sage, and then stir in the cooked onion.

Drain the squash and leek and spoon into a medium sized gratin or ovenproof dish.
Pour over the egg mixture making sure all the vegetables are covered.

Sprinkle the parmesan cheese on top and bake for 25-30 minutes until the bake is risen and golden brown. Serve at once.

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2 thoughts on “Butternut Squash and Leek Bake

  1. Leslie–about time I told you how much I am enjoying your blog! Recipes always sound great–this one sounds fabulous. I have a crowd with several vegetarians to cook for, so this is a very welcome recipe; will definitely be serving this soon!

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