Honeynut Squash, Leek, and Brie Gratin

• servings: 2 servings
• active time: 30 minutes
• total time: 50 minutes

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.