Honeynut Squash, Leek, and Brie Gratin

squash gratin
Photo: Johnny Fogg
Prep Time:
30 mins
Total Time:
50 mins

A bright salad of crisp lettuces and an assertive vinaigrette is the ideal accompaniment for this rich vegetarian gratin.


  • 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

  • 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

  • cup heavy cream

  • Salad greens, such as romaine and endive, for serving


  1. 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.

  2. 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.

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