January's "Slenderized" Recipe

It's time to kick off this year of blogging with a new, monthly feature I'm totally jazzed about. My friend & nutritionist Libby Quigley and I thought it would be fun to take some of my favorite naughty recipes and "slenderize" them by removing unnecessary fat, calories and sodium. Well, Libby thinks they are unnecessary anyhow! So each month I will challenge Libby with re-mixing a staple recipe that I love to make it more health conscious but still delicious and satisfying.

This month's recipe is a Cooking with Class favorite that has made appearances in many of our classes and dinners to the delight of everyone's taste buds, especially my mom ( who says this is her very favorite dish ). I also traditionally prepare this for thanksgiving every year. Pre-cut butternut squash is plentiful this time of year ( hallelujah ) so I thought it would be apropos. I'd be interested to see what those of you who've had the full fat version think of the slenderized version - email me if you have any feedback at andiecooks@gmail.com . While both recipes are excellent sources of beta-carotene, fiber and potassion - the skinny version dramatically recuse calories, fat and sodium.

P.S. I'm one week into my diet and 7lbs down - woot!

Butternut Squash & Goat Cheese Gratin
Serves 8

3.5 lbs prepared butternut squash cubes ( about 8 cups )
2 tablespoons olive oil, divided
Course kosher salt ( Go Light on the salt )
4 tablespoon (1/2 stick ) unsalted butter ( Reduce to 2 tbsp)
3 cups sliced leeks ( bottom half only )
1.5 teaspoons chopped fresh sage ( Increase to 3 tsp )
12 oz soft fresh goat cheese ( Reduce to 6 oz )
4 tablespoons heavy cream ( Substitute 2% milk )
1/2 cup toasted pine nuts

Preheat oven to 400F.

Toss squash with 1 tablespoon of olive oil and sprinkle with salt & pepper to taste. Spread cubes onto a parchment lined baking dish and roast until just tender, about 35 minutes.

Meanwhile, melt butter in a heavy skillet over medium heat. Add leeks and sage, sprinkle with salt and pepper and saute until tender but now brown, about 12 minutes.

Coat a large baking dish with remaining olive oil. Alternate adding half of each -the leeks, squash & cheese in layers , then repeat with second half.

Drizzle cream evenly over gratin and sprinkle with pine nuts. Bake uncovered until it is heated through and bubbly, about 30 minutes.

The above BOLDED changes :
- decrease calories by about 1/3 from 324/serving to 223/serving.
- decrease saturated fat by 50% and total fat by 35%.
- can decrease sodium by up to 50%.