Thursday, November 3, 2011

Gratin of Delicata Squash and Leeks

Even though I really enjoy a good cup of french press coffee at home and my fancy coffee shop drinks, there is something about a "crappy" cup of good old-fashioned diner coffee. Depending on where you are, it can be quite delicious. Like I mentioned before, The Coffeepot is one of my favorite places. They have delicious oatmeal, homemade toast, and american fries. Plus they have bottles of the best hot sauce, Sriracha, on the tables. The wait staff and owners treat you like you are at home. It's wonderful. 

So there are some recipes I almost dread trying to make vegan in fear that they will not turn out right. There are so many family recipes, especially desserts that I haven't even attempted yet. I know my sister and mom have ran into some funky brownie problems when they replaced the eggs with Ener-G egg replacer. Such a bummer when that happens. A gratin is obviously known for its dairy.. the cheesy, creamy filling... but this recipe managed to come out quite tasty. 
Gratin of Delicata Squash and Leeks

1/2 C. panko, divided
1 T. vegetable oil
1 1/2 C. leeks, chopped (white & pale green parts only)(2 leeks) (or onion)
2 t. fresh rosemary, chopped
1/2 t. salt
1/4 t. pepper
3 lb. delicata (2 medium) or butternut squash (1 large), peeled, seeded, and sliced (3/8", about 8 C.)
2/3 C. vegetable broth
1 1/2 C. fontina cheese (I used nutritional yeast)
2 t. butter, melted (vegan)

Preheat oven 400°F. Grease an 11x7" ceramic or glass gratin dish with cooking spray. Sprinkle bottom with 1/4 C. panko.
Heat oil in medium skillet over medium-low heat until warm. Cook leeks 4-6 minutes or until tender, stirring frequently.(Add a little water if leeks start to scorch.)

Combine rosemary, salt and pepper in a small bowl. Arrange half of the squash slices in baking dish; sprinkle with half of the rosemary mixture. Spread leeks over squash; top with remaining squash. Gently pour broth over squash; sprinkle with remaining rosemary mixture. Cover with foil sprayed with cooking spray. Bake 35-40 minutes or until squash is almost tender. Sprinkle gratin with nutritional yeast (or cheese of choice). Combine remaining 1/4 C. panko and butter; sprinkle over cheese. Bake, uncovered, 15-20 minutes or until squash is tender and top is golden brown. 
*MAKES 12 SERVINGS!* (You may need to halve.)

I actually served this along with the G.I. Joes. It would make a great side dish on Thanksgiving! I got the original recipe from Cooking Pleasures magazine.

Chef Teebs

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