Ingredients

SERVINGS: 

• 1/2 cup panko breadcrumbs (divided)
• 1 tablespoon vegetable oil
• 1 1/2 cups leeks (sliced, 2 large leeks, white and pale green parts only)
• 2 ounces prosciutto (chopped, 1/2 cup)
• 2 teaspoons fresh rosemary (chopped)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 pounds delicata squash (peeled and seeded, 8 cups or 3 lbs butternut squash, sliced, 8 cups)
• 2/3 cup low sodium chicken broth (or 2/3 cup vegetable broth)
• 1 1/2 cups Fontina cheese (shredded)
• 2 teaspoons butter (melted)

DIRECTIONS

• Heat oven to 400. Spray 11×7-inch ceramic or glass gratin dish with cooking spray. Sprinkle bottom with 1/4 cup of the panko.
• Heat oil in medium skillet over medium-low heat until warm. Cook leeks and prosciutto 4-6 minutes or until tender, stirring frequently. (Add a little water if leeks start to scorch).
• Combine rosemary, salt and pepper in small bowl. Arrange half of the squash slices in baking dish; sprinkle with half of the rosemary mixture. Spread leek mixture over squash; top with remaining squash. Gently pour broth over squash; sprinkle with remaining rosemary mixture. Cover with foil sprayed with cooking spray.
• Bake 35-40 minutes or until squash is almost tender. (Gratin can be prepared to this point 1 day ahead. Cool slightly; refrigerate. Bake, covered, at 400 for 15 minutes before continuing with recipe). Sprinkle gratin with cheese. Combine remaining 1/4 cup panko and butter; sprinkle over cheese. Bake, uncovered, 15-20 minutes or until squash is tender and top is golden brown.
• Tips: Deli ham or salami can be substituted.

Prep: 15 min Cook: 45min Serves: 8

Ingredients

• 8 cups (2 L) unsalted vegetable stock
• 3 cups (400 g) butternut squash, ½-inch dice, about 1 ½ pound squash
• 1 tablespoon (15 g) unsalted butter
• ½ teaspoon kosher salt
• 2 tablespoons (30 ml) olive oil
• 1 cup (150 g) diced yellow onion, 1⁄4-inch dice
• 2 tablespoons (20 g) minced garlic
• 2 cups (390 g) arborio rice
• 1⁄2 cup (120 ml) dry white wine
• 1 cup (39 g) parmesan cheese, freshly grated
• black pepper, for seasoning
• 1 tablespoon (4 g) chopped parsley

Instructions

• In a large saucepan, add the vegetable stock and heat over medium-low heat until warmed.
• Separately, in dutch oven or a large sauté pan with high sides, melt butter over medium heat.
• Add butternut squash and salt, stir and saute until lightly browned and softened, 6 minutes.
• Add 2 tablespoons olive oil, once hot add the onions and garlic, and cook until soft and translucent, about 3 minutes.
• Add arborio rice and stir until the grains are coated with oil, cook for 2 minutes.
• Add the wine to the pan, stirring until the wine has evaporated.
• Add the warmed stock from the large saucepan to the dutch oven, 1⁄2 cup at a time, stirring frequently.
• Add more stock once the liquid has been almost entirely absorbed by the rice.
• Repeat adding the stock in 1⁄2-cup additions as the liquid is absorbed, frequently stirring, until rice is tender yet slightly chewy, about 25 to 35 minutes.
• The desired result is an oatmeal-like consistency that’s loose and not a big clump of rice.
• Turn off the heat and add Parmesan cheese.
• Taste and season with salt and pepper as needed. Garnish with more freshly grated parmesan cheese and parsley.