Gratin Of Delicata Squash And Leeks

• 1/2 cup panko breadcrumbs, divided
• 1 tablespoon vegetable oil
• 1 1/2 cups sliced leeks (2 large leeks, white and pale green parts only)
• 2 ounces prosciutto, chopped (1/2 cup)
• 2 teaspoons chopped fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 lbs peeled and seeded delicata squash (8 cups) or 3 lbs butternut squash, sliced (8 cups)
• 2/3 cup low sodium chicken broth or 2/3 cup vegetable broth
• 1 1/2 cups shredded Fontina cheese
• 2 teaspoons butter, melted

1. Heat oven to 400. Spray 11x7-inch ceramic or glass gratin dish with cooking spray. Sprinkle bottom with 1/4 cup of the panko.
2. Heat oil in medium skillet over medium-low heat until warm. Cook leeks and prosciutto 4-6 minutes or until tender, stirring frequently. (Add a little water if leeks start to scorch).
3. Combine rosemary, salt and pepper in small bowl. Arrange half of the squash slices in baking dish; sprinkle with half of the rosemary mixture. Spread leek mixture over squash; top with remaining squash. Gently pour broth over squash; sprinkle with remaining rosemary mixture. Cover with foil sprayed with cooking spray.
4. Bake 35-40 minutes or until squash is almost tender. (Gratin can be prepared to this point 1 day ahead. Cool slightly; refrigerate. Bake, covered, at 400 for 15 minutes before continuing with recipe). Sprinkle gratin with cheese. Combine remaining 1/4 cup panko and butter; sprinkle over cheese. Bake, uncovered, 15-20 minutes or until squash is tender and top is golden brown.
5. Tips: Deli ham or salami can be substituted.

panko breadcrumbs, vegetable oil, leeks, fresh rosemary, salt, pepper, butternut squash, chicken broth, fontina cheese, butter

Taken from www.food.com/recipe/gratin-of-delicata-squash-and-leeks-406238 (may not work)