Butternut Squash and Leek Gratins

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon butter 
• 2 pound butternut squash halved lengthwise seeded
• 1 large egg yolk 
• 4 large eggs 
• 1 Dash ground nutmeg 
• 4 cups leek finely chopped ( 6 large)
• 1 ounce parmesan cheese fresh grated
• 0.8 teaspoon salt 
• 1 tablespoon sugar 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• whisk
• ramekin
• baking pan
• potato masher
• aluminum foil
• broiler

Directions

1. Preheat oven to 37
2. Place squash halves, cut sides down, on a baking sheet coated with cooking spray.
3. Bake at 375 for 45 minutes or until tender. Cool 30 minutes. Scoop out pulp, and mash with a potato masher or fork until smooth.
4. Reduce oven temperature to 32
5. Heat a large nonstick skillet over medium heat; coat pan with cooking spray. Melt butter in pan.
6. Add leek; cover and cook 20 minutes or until tender, stirring once. Reduce heat to medium-low; uncover and cook 10 minutes or until lightly browned, stirring occasionally. Cool slightly.
7. Combine sugar and next 5 ingredients (through egg yolk) in a large bowl, stirring with a whisk.
8. Add squash and leek; stir until well combined. Divide the squash mixture evenly among 6 (6-ounce) ramekins or custard cups coated with cooking spray.
9. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Cover pan with foil; bake at 325 for 25 minutes. Uncover and cook an additional 15 minutes or until a knife inserted in center comes out clean.
10. Remove from oven, and place the ramekins on a baking sheet.
11. Sprinkle 2 teaspoons Parmesan cheese over each ramekin.
12. Preheat broiler.
13. Broil gratins for 2 minutes or until cheese melts and begins to brown.