The Recorder & Times (Brockville) - - LIFE -

2 lb (1 kg) but­ter­nut squash 2 tsp (10 mL) olive oil 1 large leek, white and pale green parts only 2 tbsp (30 mL) un­salted but­ter 1 green ap­ple 1 large egg 1 cup (250 mL) freshly grated Parme­san cheese ½ cup (125 mL) panko crumbs 3 tbsp (45 mL) may­on­naise ½ tsp (2.5 mL) sea salt ½ tsp (2.5 mL) freshly ground pep­per ¼ tsp (1 mL) freshly grated nut­meg or pinch dried Peel and cut squash into 1/2-inch (1 cm) cubes (about 4 heap­ing cups/1.25 L). Place in a large pot, cover with wa­ter and bring to a boil over high heat. Boil for 10 min­utes or un­til just fork-ten­der. Drain and cool. Pre­heat oven to 350 F (180 C). Grease a 3-quart (3 L) bak­ing dish with the oil. Slice leek length­wise and cut into 1/2-inch (1 cm) pieces. In a large saucepan over medium heat, melt but­ter and stir in leeks. Par­tially cover and cook gen­tly, stir­ring oc­ca­sion­ally, un­til soft but not brown, about eight min­utes. Slice ap­ple, peel on, into 1/2-inch (1 cm) cubes and add to the leeks. Cook for two min­utes, then re­move from heat and cool. In a large bowl, beat to­gether the egg, 3/4 cup (180 mL) of the cheese, 1/4 cup (60 mL) of the panko crumbs, the may­on­naise, salt, pep­per and nut­meg. Gen­tly fold in the squash cubes and the leek-ap­ple mix­ture. Trans­fer mix­ture to the pre­pared bak­ing dish. In a small bowl, stir to­gether the re­main­ing 1/4 cup (60 mL) cheese and 1/4 cup (60 mL) crumbs. Sprin­kle over the casse­role. Bake in pre­heated oven for 45 to 50 min­utes, un­til golden. Serve hot. Serves: 6


Squash com­bines with ap­ple and leek in an easy-go­ing fall casse­role that may be made in ad­vance of bak­ing.

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