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Recipes

Shingled Butternut Squash and Leek Gratin

By Campbell's
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Ingredients

1

tbsp. unsalted butter, plus more room temperature for greasing

2

large leeks, trimmed and halved lengthwise (2 cups)

Kosher salt and freshly ground black pepper

1

tablespoon chopped fresh sage, plus ½ cup packed leaves

1

can Campbell’s® Condensed Cream of Mushroom Soup

3

/4 cup whole milk

Large pinch cayenne pepper

2

butternut squash (about 5 lb), peeled, halved, seeded, and sliced crosswise into ⅛-inch thick pieces

1

/4 cup finely grated Parmesan

1

cup (3-oz.) grated gruyere cheese

3

tablespoons olive oil

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Preparation

  1. Step 1

    Preheat oven to 400° with a rack in the top third. Grease a 9x13-inch shallow baking dish with butter. In a large skillet, melt the butter over medium heat. Add the leeks and cook, stirring occasionally, until leeks are just tender, about 5 minutes. Season with salt and pepper and stir in the sage. Remove from the heat.

    Step 2

    In a medium bowl, stir together the Campbell’s® Condensed Cream of Mushroom Soup, milk, and cayenne.

    Step 3

    Arrange half of sliced squash in dish, shingling pieces to overlap. Season with salt and pepper. Scatter leeks over the squash, drizzle with half of the soup mixture, and sprinkle with ¼ cup of the Parmesan. Arrange remaining squash on top, shingling pieces to overlap; season with more salt and pepper. Pour remaining soup mixture over squash. Cover tightly with foil and bake until squash is tender, about 55 minutes.

    Step 4

    Meanwhile, in a medium skillet heat the oil. Add the sage and cook, stirring, until the sage darkens slightly and crisps. Immediately remove sage to a paper towel lined plate.

    Step 5

    Uncover baking dish and sprinkle with gruyere and remaining 1/4 cup of Parmesan. Return to oven until cheese is melted and golden and sauce is thickened, about 10 minutes more. Let cool slightly before serving. Top with fried sage.