Squash and Asian Pear Gratin

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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


  • 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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