091710 Recipe - Butternut Squash Gratin with Dried Fruits

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					Butternut Squash Gratin with Dried Fruits

Servings: 4

Brimming with contrasting sweet and savory flavors, this recipe can be made in a new oval glass baking
dish that is coated with DuPont™ Teflon® non-stick and made by Marinex®. The pumpkin oil adds a rich
nutty flavor.

2 tablespoons pumpkin oil
2 medium leeks, thinly sliced, white part;
or one bunch green onions with tops
2 tablespoons water
Salt and freshly ground black pepper
1/2 cup white wine
1 tablespoon fresh chopped sage, plus
more for garnish
1 pound cubed butternut squash meat,
cut into 1/4-inch slices
1 cup grated Asiago cheese
4 strips quality bacon, freshly cooked and
cut into small pieces
1 cup dried apple slices
1/2 cup dried pears
1/2 cup dried figs


Preheat the oven to 350 degrees. In a medium skillet coated with DuPont™ Teflon® non-stick, heat the
oil over medium and add the leeks, water and a seasoning of salt and fresh ground pepper. Cook, stirring
occasionally, until the leeks brown, 8 to 10 minutes. Add the wine and the sage and cook until the liquid
is reduced to half, about 3 minutes. Remove from the heat and stir in the bacon and the dried apples,
pears, and figs.

In a baking dish such as the Marinex® dish coated with DuPont™ Teflon® non-stick, overlap the layers of
the squash, sprinkling with up to 1/2 cup of the cheese. Spread the leeks and dried fruit mixture over the
top of the squash. Cover tightly with foil and bake in the oven for 45 minutes; remove and sprinkle the
cheese overtop; return to the oven for another 10 minutes or just until melting the cheese a light golden
brown. Let cool 10 minutes before serving garnished with sage leaves.

For more recipes, please visit: http://teflon.com/recipes

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