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Butternut Squash Gratin with Leeks, Sage and Walnuts
FEASTING AT HOME18Ingredients
100Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. butternut squash
- 2 leeks
- sage
- Gruyere cheese (or vegan parmesan cheese)
- heavy cream (or plant-based cream, milk or coconut milk)
- nutmeg
- walnuts
- 2 lb. butternut squash (peeled, sliced to 1/8 inch disks.)
- 2 Tbsp. olive oil (or butter)
- 2 leeks (medium, thinly sliced)
- 4 garlic cloves (rough chopped)
- 15 sage leaves (8 more for crispy sage leaf garnish- optional)
- 1/2 tsp. salt (and pepper)
- 1/2 tsp. nutmeg
- 1/2 tsp. onion powder (optional)
- 1/4 cup water (or broth)
- 3 oz. Gruyere cheese (or sub parmesan or vegan parmesan)
- 1/2 cup toasted walnuts (chopped)
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