Ingredients

• 1 small Butternut squash
• 1 leek, sliced white part & 2 inches of green
• 1 tbsp. butter
• 1 tbsp. veggie broth
• salt to taste
• ½ cayenne pepper, minced or 1 dash ground
• 2 tbsp. breadcrumbs
• 1 tsp, fresh rosemary
• 1 cup Fontina or Havarti cheese, grated

Steps

1. Roast squash whole in baking dish in oven on 350 deg. for 30 min.
2. Remove and cool enough to handle. Peel squash & cut in half lengthwise.
3. Scoop out seeds and fibrous stuff. Cut squash in 1 inch chunks.
4. Melt butter in skillet on med heat. Sauté leeks in butter about 5 min.
5. Add squash, veggie broth, salt, pepper, rosemary and cook 5 min. more.
6. Butter a small oven casserole dish. Sprinkle 1 tbsp. breadcrumbs over bottom.
7. Add squash mixture.
8. Layer on cheese, pushing into squash mixture.
9. Sprinkle with rest of breadcrumbs.
10. Bake in 400 deg. oven for 20 min. till golden and bubbly.

Serves: 4-6

Credit: Camille Van Sant