CHEESEY STUFFED SQUASH WITH CARAMELIZED LEEKS

Serves 2 as a meal, or 4 as a side dish

Takes 55 minutes

Ingredients:

1 winter squash, halved and seeded

1 tablespoon olive oil

2 tablespoons butter

1-3 leeks, white parts only, halved and sliced 

1 teaspoon salt, divided

1/4 teaspoon pepper

4 garlic cloves, minced

1/4 cup dry white wine

1 tablespoon flour

1 cup whole milk

4 ounces fontina, shredded

1/4 cup fine breadcrumbs

2 tablespoons parmesan


Directions:

  1. Preheat oven to 425 degrees.

  2. Rub squash with olive oil and place cut side down on a baking sheet. Roast for 40 minutes.

  3. In a medium skillet, melt butter over medium low heat. Add leeks to the pan along with 1/2 teaspoon salt and pepper. Cook, stirring frequently, until the leeks begin to caramelize, 15-18 minutes. (They will stick to the bottom of the pan a little and there will be some browning on the bottom of the pan. Don’t worry about this too much. We will deglaze the pan in a moment). Add garlic and saute 2-3 minutes more. 

  4. Reduce heat to low and add the wine. Stir well, scraping the bottom of the pan as it reduces so that all the browned bits from the bottom of the pan make it into your sauce. Continue to cook until the wine is reduced completely. Add flour, and stir until completely incorporated. Add milk and stir well again. Increase heat to medium and gently simmer until thickened, 2-3 minutes. Stir in cheese and remaining 1/2 teaspoon salt.

  5. When squash is done, flip over, pour cheesy leek mixture into the center and gently shred squash into the mixture, pulling a little at a time until all you have left is a well-mixed cheesy mixture in the skin.

  6. Combine breadcrumbs and parmesan in a small bowl. Spread mixture over the top of the squash and bake 10 minutes more.

Winter Squash, LeekBethanee WrightComment