Squash and Asian Pear Gratin

INGREDIENTS
1 tablespoon olive oil
1 cup leek (white and light green parts only) sliced about 1/4 inch thick
1 teaspoon salt, divided
1/2   teaspoon pepper, divided
2 cloves garlic, minced
1 cup delicata squash, cut in 1/4 inch thick slices
1 Asian pear, in 1/4 inch thick slices
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1 teaspoon olive oil
1 tablespoon Parmesan cheese

PREPARATION

  • Preheat oven to 350 °F.
  • Heat oil in a small skillet. Add leek, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Sauté until soft, about 3 minutes. Add garlic and sauté for an additional minute.
  • Meanwhile, grease a six inch gratin dish with oil or butter.
  • Spread leek mixture in bottom of dish.
  • Layer the squash and pear, alternating as you go, to fill the dish in one tight layer.
  • Drizzle with 1 teaspoon of olive oil.
  • Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and thyme.
  • Cover with foil and place in oven for 30–45 minutes (less time for firmer squash and pear; more time for softer).
  • Remove foil and sprinkle cheese over top.
  • Return to oven until squash is tender and cheese is very lightly browned, about  15 minutes.

Prep time: 20 minutes; cook time: 50–65 minutes. Serves 4.

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The FruitGuys Magazine is your source for workplace culture, trends and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.