✤2 lbs butternut squash, peeled & sliced into ⅛-inch discs (~860g)
✤1 tbsp butter
✤2 medium leeks, white & light green parts only, thinly sliced (~160g)
✤4 cloves garlic, roughly chopped
✤15 sage leaves, chopped
✤1 cup heavy cream
✤1/2 tsp salt
✤1/2 tsp pepper
✤1/2 tsp nutmeg
✤1/2 tsp onion powder
✤1/4 cup water
✤3 oz gruyère cheese, grated
✤1/2 cup (60g) walnuts, chopped
❖Preheat oven to 375°F (190°C).
❖As you slice rounds off the squash, when you get to the seeds, scoop them out and continue slicing half moons. Set aside 1/3 of the best looking rounds for the top.
❖Heat the butter in a large skillet over medium heat. Add the leeks and sauté 8-10 min, covering part way through so they soften. Add the garlic, sage & pinch of salt and cook 2-3 min more. Remove from heat.
❖In a med bowl, whisk together the cream, salt, pepper, nutmeg & onion powder.
❖Lightly grease a 9x13-in baking dish or 11-12 in. round, then add the water to the bottom.
❖Place a layer of 1/3 squash, then layer half of the leeks, then drizzle 1/3 cup cream mix, then layer 1 oz gruyère. Repeat this layering again.
❖Add final squash layer, pressing down and overlapping. Pour over remaining cream, cheese & walnuts. Cover with parchment paper, then foil.
❖Bake 45 min, uncover, raise temperature to 400°F (200°C), and bake 15 more min, until golden.
