WINTER SQUASH WITH PARMESAN LEEK CREAM

WINTER SQUASH WITH PARMESAN LEEK CREAM

Ingredients:

1 large winter squash (or two small) such as Kabocha, Acorn, Butternut, etc…

1 tsp. salt

½ tsp. black pepper

1 Tbs. olive oil

¼ cup butter

1 large leek, chopped (white and green parts)

4 large garlic cloves

1/4-1/3 cup parmesan cheese

1 cup heavy cream

 

Cut winter squash in half length wise to create a cavity once seeds are removed. This cut could vary depending on the squash. Place each half of squash, face up on a baking sheet. Season with salt and pepper and drizzle with olive oil, especially on edges.

Saute leeks and garlic in butter until soft and translucent. Transfer cooked leeks and garlic into the squash cavities and equally distribute parm and cream. Bake at 375 for one hour until squash is tender and cream is browned and bubbly.

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Sides

Vegetarian

Gluten-free

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