Butternut Squash, Apple And Leek Gratin - cooking recipe

Ingredients

6 cups butternut squash (peeled and cubed into about 1/2-inch pieces)
2 -3 tablespoons butter (can use oil)
2 large leeks, thinly sliced
2 granny smith apples, peeled and cubed
2 tablespoons brown sugar
1/2 teaspoon salt
1/8 teaspoon nutmeg
1 pinch black pepper
1/2 cup apple juice (or use apple cider)
1 1/2 cups soft breadcrumbs
3 tablespoons melted butter
1/4 cup toasted pine nuts (coarsley chopped or leave whole)

Preparation

In a bowl combine the 1-1/2 cups breadcrumbs with 3 tablespoons melted butter and pinenuts; set aside.
Grease a 2-quart casserole dish.
Heat 2-3 tablespoons of butter in a skillet over medium heat; add in leeks and saute for about 4-5 minutes or until lightly browned.
In a large bowl combine the cubed squash with sauteed leeks, apple, brown sugar, salt, nutmeg and black pepper; toss to combine.
Spoon into the prepared casserole dish; pour the apple juice or apple cider over the mixture.
Cover with foil and bake in a 400 degree oven for about 20 minutes.
Uncover the casserole and sprinkle the prepared breadcrumb/pine nut mixture over the top, then return to oven uncovered for another 15 minutes or until golden brown.
Delicious!