Leek and Squash
by Laura Silber
- 2 large leeks
- 4-5 cups thinly sliced raw butternut squash
- 2 cups sliced cremini mushrooms
- 1 teaspoon fresh thyme
- Salt and pepper
- 1-2 tablespoons olive oil, for sautéing
- 6-8 ounces rind-ripened cheese (like Brie) or Mermaid Farm feta, sliced into strips
Trim the leeks, discarding the tough dark greens but saving the tender lighter greens along with the whites. Chop into rings and wash extremely well to remove dirt. Drain well in a colander or spin in salad spinner.
Pour a generous splash of olive oil into a heavy bottomed skillet and heat on medium-high. Add chopped leeks and sauté until they just begin to brown. Add sliced squash and mushrooms to pan and toss well. Season with fresh thyme, salt and pepper. Continue tossing on mediumhigh heat as squash browns and begins to soften, and mushrooms brown and release their liquid.
When the vegetables begin to stick too much to the pan, deglaze it with a generous splash of sherry, marsala or water. Reduce heat to low, cover pan, and let cook another five minutes, tossing occasionally, until squash is fork-tender. Add another splash of liquid if necessary to prevent sticking. Remove from heat. Use immediately to fill crepes, or transfer to glass storage container and allow to cool before refrigerating. To reheat, cook gently in skillet, or reheat in microwave. Filling may be made one day ahead.
To assemble crepes, lay 1 or 2 strips of cheese on each crepe and portion steaming hot filling on top of the cheese. Roll the crepes and let sit for a minute before serving so the heat of the squash filling melts the cheese.
Variation: Sauté 1/2 pound of finely ground fresh pork sausage until well-browned and toss into cooked vegetables before filling crepes.
Yield: Filling for 8 to 10 crepes