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How To make Penne with Squash, Leeks and Parmesan Cheese
12 ounces pasta
3 cups winter squash -- in 1/2" dice
-peeled/seeded 12 medium leeks -- tough greens
trimmed, split lengthwise, washed, thinly sliced (about 2 cups) 1/4 cup grated Parmesan cheese
1/2 teaspoon freshly grated nutmeg
1 tablespoon olive oil
Salt Coarsely cracked pepper
1. Heat to boil a large pot of lightly salted water. When boiling, add pasta and cook according to package instructions. Three minutes before end of cooking, add squash. Stir into pot. Add leeks for last full minute of cooking.
2. Reserve 2-4 tablespoons cooking liquid. Drain pasta. Put in shallow serving bowl. Toss with remaining ingredients, adding reserved liquid if mixture is too dry. Adjust seasoning. Serve hot. Pass additional grated Parmesan cheese.
Nutritional information (per serving): 381 calories, 66 g carbohydrates, 13 g, protein, 7 g fat, 5 mg cholesterol, 305 mg sodium.
- Nutritional analysis by Jodie Shield
By Abby Mandel
Cooking time: 10 minutes
Copyright 1995 Abby Mandel
Date: Sunday, October 1, 1995
Chicago Tribune
MC formatting by bobbi744@sojourn.com
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Butternut Squash Leeks Sauce Recipe ( serves about 10)
To make the puree:
1 1/2 lb butternut squash, peeled, and diced into large chunks
2 leeks, white part only
2tsp olive oil
3/4 tsp kosher salt
1/2 tsp freshly ground pepper to season
1st tsp dry rosemary
3 garlic cloves, minced
and sliced length wise in half
1/2 cup chicken broth
To make the Sauce:
3/4cup sour cream
1/4 cup chicken broth or water if you want to thin it down
1/4 cup shredded cheese, I used parmesan
salt pepper to season
Serving Suggestion : pasta, any kind you like or have on hand will work, or serve it as a dip with chips. Great with crunchy vegetable on the side as well.
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RECIPE
I used Gorgonzola Dolce this time. It has a light taste and a beautiful texture.
Cut the cheese into 2 cm dice.
Put 120g fresh cream and 100g vegetable broth in a pot.
Once it boils, add salt & black pepper and turn off the stove. Add about 100g blue cheese and melt them over low heat. Please adjust the amount of cheese to your liking.
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Cheesy Baked Leeks
Leeks wrapped in a rich cheesy sauce, then baked in the oven until crisp on the top and oozy underneath. They make the perfect side dish for just about everything! Chris x
FULL RECIPE POST:
INGREDIENTS
6 thin Leeks (approx 2lb/1kg total BEFORE trimming)
1 1/2 cups / 150g Cheddar, grated (save 1/3 for topping)
1 cup / 100g Gruyere, grated (see notes)
2 cups / 500ml Milk, at room temp
3 tbsp Butter
2 tbsp Flour
1 tbsp Dijon Mustard
1 tbsp Olive Oil
few pinches of Ground Nutmeg
Salt & Black Pepper, as needed
????METHOD????
Prep Leeks: Dice off the coarse green tough part of the leek (save for making stock if you wish). Keep the root intact and slice in half lengthways. Clean out any dirt under the tap or in a bowl of cold water then thoroughly dry. Trim off the root then season the insides with a good pinch of salt and pepper.
Fry: Add 1 tbsp butter and 1 tbsp olive oil to a large pan over low-medium heat. Add leeks (work in two batches, or as many as you can fit) seasoned/flesh side down and gently fry until soft and buttery. Discard any papery outer layers that detach. Really take the time to ensure they soften right through. If your leeks are quite thick consider adding a splash of stock or water, putting on the lid and allowing them to steam through. That or quarter instead of halving them. Place to one side and repeat with second batch, adding a splash more oil if needed.
Sauce: Turn heat to a medium and melt in 2 tbsp butter. Stir in 2 tbsp flour to form a paste, then very gradually begin adding in 2 cups/500ml milk, whisking as you go to avoid any lumps forming. Once thickened, add in 1 tbsp dijon mustard, a good few pinches of nutmeg and salt & pepper to taste. Turn off heat then add in 1 cup/100g Gruyere and 1 cup/100g Cheddar and stir until smooth.
Bake: Spread a spoonful of cheese sauce in the base of a 9x9 baking dish. Add 6 leek halves cut side up, pour over sauce, add the remaining leeks on top then pour over the rest of the sauce. Finish with your remaining cheddar and bake in the oven at 200C/390F for 20-25mins or until golden and bubbly.
Serve: Allow to rest for 5 or so mins until it cools down, then slice right down the middle. Serve up and enjoy!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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