Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! 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.