Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s time to kick back, relax and enjoy the aromas of fresh smoked meat as we sail towards summer. Not sure what to smoke? Try Down & Dizzy Pork Shoulder or Smoked Spanish Chicken. Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

Recipe for flatlander

edited November -1 in EggHead Forum
This is the recipe you asked for. I did it in the oven but I think it would have benefitted from just a touch of smoke. All I know was that the leftovers mixed with the leftover pulled pork were great.
PS I love Cooking Light's recipes...[p]Butternut Squash, Apple, and Leek Gratin
From Cooking Light
[p]The mild, garlicky flavor of leeks balances the sweetness of the squash and apple cider. Try this side dish with pork, chicken, or turkey. [p]5 cups (1/2-inch) cubed peeled butternut squash
1 teaspoon olive oil
1 1/2 cups thinly sliced leek (about 2 large)
2 cups (1/2-inch) cubed peeled Braeburn apple (about 1 pound)
1 1/2 tablespoons brown sugar
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon coarsely ground black pepper
Cooking spray
1/2 cup apple cider or juice
2 (1-ounce) slices white bread
3 tablespoons pine nuts, toasted
1 tablespoon butter, melted[p]Preheat oven to 400°
Steam squash, covered, 9 minutes or until tender.[p]Heat oil in a large nonstick skillet over medium heat. Add leek; sauté 5 minutes or until lightly browned.[p]Combine squash, leek, apple, sugar, salt, nutmeg, and pepper in a large bowl; toss gently to coat. Spoon into a 2-quart casserole coated with cooking spray, and pour cider over squash mixture. Cover and bake at 400° for 20 minutes.[p]Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 cup. Combine breadcrumbs, pine nuts, and butter. Uncover the casserole; sprinkle with breadcrumb mixture. Bake, uncovered, an additional 15 minutes or until golden brown. [p]Yield: 8 servings (serving size: 3/4 cup)[p]NUTRITION PER SERVING
CALORIES 151(25% from fat); FAT 4.2g(sat 1.4g,mono 1.5g,poly 0.9g); PROTEIN 2.5g; CHOLESTEROL 4mg; CALCIUM 63mg; SODIUM 202mg; FIBER 4.6g; IRON 1.5mg; CARBOHYDRATE 28.6g[p]Cooking Light, SEPTEMBER 2001[p]

Sign In or Register to comment.