Butternut Squash and Leek Gratin

I love butternut squash and I love leeks.  Need I say more?

Ingredients:
1 (2) pound butternut squash
Cooking Spray
1 tsp butter
1 tsp coconut oil 
4 cups finely chopped leeks (about 6 leeks)
1 tbsp sugar
3/4 tsp salt
1/4 tsp pepper
dash of nutmeg

4 large eggs

1/4 Parmesan cheese, grated

Preheat the oven to 375 degrees.

Cut squash in half lengthwise, remove seeds, place on a baking sheet that has been sprayed with cooking spray cut side down.  Bake for about 45-60 minutes until soft.  Allow to cool then scoop out the flesh and put into a large bowl. Mash with a potato masher until smooth. 

 

Meanwhile prepare he leeks buy cutting off only the white part, slicing them lengthwise and then submerging into cold water to rinse well. Leeks can be incredibly dirty to make sure you pull them apart and wash very well. Dry and chop finely.

In a large skillet over med heat, add the butter, coconut oil and leeks and saute for about 20 minutes until they are brown and somewhat caramelized.

To the bowl with the squash add the sugar, salt and pepper, nutmeg, egg, leeks, half the cheese and mix well.

Pour into six 6 oz ramekins that have been sprayed with cooking spray.  Place ramekins into large baking dish and fill with water about half way up the sides.     Bake for about 35 to 45 minutes until knife inserted in center comes out clean.

Remove from the oven, use the rest of the cheese over the top of the ramekins, then place under the broiler for a few minutes until brown.