Butternut Squash Gratin with Chestnuts and Leeks

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Author: Delphine Fortin
Prep Time: 30 mins
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 6-8 servings 1x
Category: Savory
Diet: Vegetarian

Butternut squash gratin with chestnuts and leeks makes a wonderful side or vegetarian main for the holidays or any other occasion during the cold season. It’s loaded with warm and comforting flavors and absolutely delicious paired with a glass of white wine.

Ingredients

Scale

2 lb (900g) butternut squash, peeled, sliced into thin disks*
3 medium leeks, washed and thinly sliced
2 shallots, minced
2 Tablespoons unsalted butter
¼ cup (60 ml) white wine
2 garlic cloves, minced
5.3 ounces (150g) cooked and peeled chestnuts**
1 cup (240 ml) heavy whipping cream + 3 Tablespoons for topping
Salt and freshly ground pepper
½ teaspoon nutmeg
3 ounces (85g) parmesan cheese, grated
½ cup (65g) walnuts, chopped

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Instructions

Preheat the oven to 375°F (190°C). Grease the bottom and sides of a large and shallow 9 x 13-inch (23×33 cm) baking dish or a 11 inch (28 cm) round baking dish with olive oil.
Peel and thinly slice the butternut squash into thin round slices. When you get to the seeds, scoop them out with a Tablespoon and continue slicing. Keep the beautiful round slices for the top of the gratin.
Heat 2 Tablespoons unsalted butter in a large skillet placed over medium heat. Saute the leeks and shallots for 8-10 minutes or until soften, stirring often. Add the garlic and saute one more minute. Pour the white wine and let cook for about 4-5 minutes, until evaporated. Turn off the heat, then pour in the cream. Season with nutmeg, salt, pepper, and stir well.
To assemble the gratin, add one layer butternut squash onto the bottom of the dish. Cover with half of the leek mixture, sprinkle half of the crumbled chestnuts and half of the walnuts over, and finish up with some grated parmesan cheese. Repeat with a second layer, following the ingredients order. Finish up with a third layer of the round butternut squash slices, pour the extra Tablespoons of cream over, and sprinkle additional walnuts and grated cheese. Press down with your hands to flatten the surface if needed.
Bake for about 45 minutes, covered, then uncover and bake 10 to 15 more minutes at 400°F (200°C), until slightly golden and crispy on top. Let cool for 10 minutes at room temperature, then serve warm, with a side of lettuce.

Notes

* For this recipe, I recommend a medium-large butternut squash and peel it entirely before slicing into round slices from top to bottom (do not cut the butternut squash in half), scooping out the seeds when you reach them, and continue slicing until the end of the butternut squash.

** I used peeled and cooked chestnut from a glass jar.

Recipe inspired and adapted from Feasting At Home.