Butternut Squash and Leek Gratins

Serves 6

1 (2-pound) butternut squash, halved lengthwise and seeded
Cooking spray
1 teaspoon butter
4 cups finely chopped leek (about 6 large)*
1 tablespoon sugar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of ground nutmeg
4 large eggs
1/4 cup grated fresh Parmesan cheese

*I've left the ingredients list as the original recipe, however, I bought three large leeks (because that's all they had at the grocery store) and one of those leeks made 4 cups chopped. Go figure. I guess I had some genetically mutated leeks. Now I've got two leeks I need to use. By the way, if you've never used leeks before, you'll need to know how to clean them. This site has a great tutorial, and the pictures make me want to eat leeks everyday: David Lebovitz

1. Preheat oven to 375°.

2. Place squash halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 375° for 45 minutes or until tender. Cool 30 minutes. Scoop out pulp, and mash with a potato masher or fork until smooth.

3. Heat a large nonstick skillet over medium heat; coat pan with cooking spray. Melt butter in pan. Add leek; cover and cook 20 minutes or until tender, stirring once. Reduce heat to medium-low; uncover and cook 10 minutes or until lightly browned, stirring occasionally. Cool slightly.

4. Preheat oven to 325°.

5. Combine sugar and next 4 ingredients (through eggs) in a large bowl, stirring with a whisk. Add squash and leek; stir until well combined. Divide the squash mixture evenly among 6 (6-ounce) ramekins or custard cups coated with cooking spray. Place ramekins in a 13x9-inch baking pan; add hot water to pan to a depth of 1 inch. Cover pan with foil; bake at 325° for 25 minutes. Uncover and cook an additional 15 minutes or until a knife inserted in center comes out clean. Remove from oven, and place the ramekins on a baking sheet.

6. Sprinkle 2 teaspoons Parmesan cheese over each ramekin.

7. Preheat broiler.

8. Broil gratins for 2 minutes or until cheese melts and begins to brown.

Served with: chicken noodle soup, which wasn't the right dish. Make with a grilled pork chop next time.

Results: This was so yummy. It was very labor-intensive and time consuming, which is why I served it with something simple, but it was oh-so-good. Henry ate a ton of this while we were mashing it, but wouldn't touch it when we served it for dinner. Steven (obviously) wouldn't try it. It's got the consistency of mashed potatoes, so I would think most kids would like it. My kids are just insane. We had plenty of extras, which I put in the freezer. They froze well, and were just as tasty.