Food & Cooking Recipes Main Dish Recipes Casserole Recipes Honeynut Squash, Leek, and Brie Gratin By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 5, 2018 Print Share Share Tweet Pin Email Photo: Johnny Fogg Prep Time: 30 mins Total Time: 50 mins Servings: 2 A bright salad of crisp lettuces and an assertive vinaigrette is the ideal accompaniment for this rich vegetarian gratin. Ingredients 3 tablespoons unsalted butter, plus more for dish 2 medium leeks, sliced into thin rounds, well washed (2 ½ cups) Kosher salt and freshly ground pepper ½ cup dry vermouth ⅓ cup panko breadcrumbs 6 no-bake lasagna noodles (4 ounces), broken roughly into thirds 1 honeynut squash or ½ butternut squash (10 ounces), peeled, halved, seeded, and cut into ¼-inch slices 4 ounces Brie, finely chopped (about 1 cup) 1 ⅓ cups low-sodium vegetable broth, such as Swanson ⅓ cup heavy cream Salad greens, such as romaine and endive, for serving Directions Preheat oven to 425 degrees; butter a 10-inch, 1 1/2-quart gratin dish. In a skillet, cook 2 tablespoons butter, leeks, and a pinch of salt over medium-high heat, stirring, until soft, 8 minutes. Add vermouth; cook until mostly evaporated, 1 to 2 minutes. In another pan, melt remaining butter. Toss with panko; season with salt and pepper. Scatter half of pasta, leeks, squash, and cheese in gratin dish. Season with salt and pepper; repeat with remaining half of each. Pour broth and cream evenly over top; cover with parchment-lined foil and bake until squash is tender, 25 minutes. Sprinkle panko mixture over gratin. Bake, uncovered, until golden and bubbly, 20 to 25 minutes. Let cool 10 minutes; serve with greens. Cook's Notes For easy prep, place Brie in the freezer for 10 minutes until firm, then cut into small pieces. Print