Honeynut Squash Leek and Brie Gratin
Ingredients
- 3 tablespoons unsalted butter, plus more for dish
- 2 medium leeks, sliced into thin rounds, well washed (2 ½ cups)
- Kosher salt and freshly ground pepper
- ½ cup dry vermouth
- ⅓ cup panko breadcrumbs
- 6 no-bake lasagna noodles (4 ounces), broken roughly into thirds
- 1 honeynut squash or ½ butternut squash (10 ounces), peeled, halved, seeded, and cut into ¼-inch slices
- 4 ounces Brie, finely chopped (about 1 cup)
- 1 ⅓ cups low-sodium vegetable broth, such as Swanson
- ⅓ cup heavy cream
- Salad greens, such as romaine and endive, for serving
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