Honeynut Squash and Leek Gratin

This rich and decadent gratin serves two - and is sure to satisfy.

3 Tbsp. unsalted butter
2 medium leeks, sliced into thin rounds, well washed (2½ cups)
sea salt
black pepper, freshly ground
½ cup dry vermouth
⅓ cup panko breadcrumbs
6 no-bake lasagna noodles, broken roughly into thirds (4 oz)
1 (10 oz) honeynut squash or ½ butternut squash, peeled, halved, seeded and cut into ¼” slices
4 oz Brie, finely chopped (~ 1 cup)
1⅓ cups vegetable broth
⅓ cup heavy cream

To Serve:
salad greens, such as romaine and endive

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7), butter a 10” (1½ qt) gratin dish.

In a skillet, cook 2 Tbsp. butter, leeks and a pinch of salt over medium-high heat, stirring, until soft, 8 minutes. Add vermouth; cook until mostly evaporated, 1-2 minutes.

In another pan, melt remaining butter. Toss with panko, season with salt and pepper.

Assemble Gratin:
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 sheet of parchment, then a sheet of foil on top 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.

Makes 2 servings.

Cook's Notes:

• Storage: This recipe serves two people, but if you find yourself with leftovers, simply let them cool down, then cover the gratin dish tightly with plastic wrap and place it in the refrigerator. You can store it there for up to 2 days.
• Reheating: To reheat, remove the plastic wrap from the dish and pop it in a 350°F (180°C/160°C fan, Gas Mark 4) oven for about 15 minutes, just until it’s warmed through and the breadcrumb mixture is crisp again.