Fast Prep

ancho butternut squash gratin

prep: 25 minutes | bake: 1 hour at 350°F | stand: 15 minutes | MAKES: 8 servings (⅔ cup each)

• 1 Tbsp. olive oil
• 6 oz. smoked sausage, bias-sliced
• 1 cup thinly sliced leeks (3 medium)
• 1 10.5-oz. can condensed cream of celery soup
• 1 tsp. ground ancho chile pepper
• 1 tsp. ground coriander
• 1 cup shredded Monterey Jack cheese (4 oz.)
• 1½ lb. butternut squash, peeled, seeded, and sliced ¼ inch thick (5 cups) (see tip below)
• 8 oz. Yukon gold potatoes, peeled and sliced ¼ inch thick (1¼ cups)
• Toasted pumpkin seeds (pepitas) and/or snipped fresh cilantro

1. Preheat oven to 350°F. In an oven-safe 4-qt. pot heat oil over medium-high heat. Add sausage and leeks; cook about 7 minutes or until sausage is browned and leeks are tender. Transfer sausage and leeks to a small bowl.

2. In another small bowl combine soup, ancho chile pepper, and coriander. Stir in ¾ cup of the cheese.

3. Cut any large squash slices in half. Layer half of the squash, potatoes, and sausage mixture in the same pot. Top with half of the soup mixture; spread evenly. Repeat layers.

4. Bake, covered, 55 minutes or until vegetables are tender. Uncover; sprinkle with the remaining ¼ cup cheese. Bake 5 minutes more or until cheese is melted. Let stand 15 minutes before serving. Sprinkle servings with pepitas and/or cilantro.

PER SERVING: 224 cal., 14 g fat (5 g sat. fat), 30 mg chol., 465 mg sodium, 17 g carb., 2 g fiber, 3 g sugars, 8 g pro.

EASY PEELING

To peel a butternut squash, cut off both ends using a large chef’s knife. Cut the squash in half lengthwise; scrape out the seeds and fibrous strings from each half. Hold a squash half at an angle on your cutting board and use a sturdy vegetable peeler to peel down its length.