2 Tblsp olive oil

3 lbs hard winter squash (butternut squash or Kobocha) peeled, seed and cubed

4 medium leeks, sliced up to the tough dark green parts, submerged in water and drained to remove all the sand.

salt & pepper

1 Tblsp fresh sage leaves, chopped

6 oz fresh chevre (soft goat cheese)

1 cup heavy cream

3/4 cup toasted hazelnuts, chopped

Preheat the oven to moderate (400)  In this case toss the cubed squash with olive oil and season with salt and pepper. Spread out on a baking sheet and roast for 30 – 40 minutes until starting to brown.

In the mean time, sauté the sliced leeks in olive oil until thoroughly wilted.

Grease a suitable casserole dish and layer the dish with leeks first, squash next, and then crumbled cheese.  Repeat until the ingredients are used up.  You can store this casserole at this point for use later.  Otherwise, pour cream over the whole thing and top with chopped hazelnuts.  Bake until the cream is bubbling and setting up – start checking at 30 minutes.

 

1/4 stick butter

1/8 cup olive oil

1 medium onion sliced thin

2 – 3 lbs hard winter squash (butternut squash or Kobocha) peeled, seed and cubed

1 tsp sugar

salt & pepper

1 cup chicken stock

topping:

mix together 2 cups bread crumbs

1-2 cups grated sharp cheddar (or sub blue cheese mixed with something milder like mozzarella)

a generous Tblsp fresh herbs (rosemary, thyme, oregano, parsley) whatever aromatic, savory fresh herbs you have on hand

Preheat the oven to moderate (350) Sauté the onions in the butter and olive oil until golden, add the diced squash and continue to sauté. After a few minutes season the two with sugar, salt and pepper and continue to sauté until they caramelize.

Transfer to a greased casserole and pour the chicken stock over . Cover and bake for 30 – 45 minutes. At this point you can put it away to finish later if you wish. Otherwise, jump the oven up to 400 and sprinkle the bread crumb mixture over it and back uncovered until browned.