Food & Cooking Recipes Main Dish Recipes Casserole Recipes Honeynut Squash, Leek, and Brie Gratin Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 5, 2018 Print Rate It 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. Rate it Print