Ingredients

2 Tbsp butter

4 leeks, thinly sliced

2 garlic cloves, minced or finely chopped

salt and pepper, to taste

2 pounds butternut squash, peeled and cored (approx 4 C)

3 cups whipping cream

4 eggs, beaten

1 C grated parmesan cheese

1/4 tsp nutmeg

3 Qt. Glass casserole dish, 1 Tbsp butter to grease the pan

Preparation

  1. Cook cubed squash by baking in oven in single layer at 350 until squash is tender. (can also boil the squash in a large pot of boiling water instead). Crush cooked squash. Meanwhile, melt butter. Add leeks, garlic, salt and pepper and cook gently, but do NOT brown.

  2. Combine all cooked ingredients by folding over to blend. Slowly fold in the eggs, cream, and parmesan cheese. Add Nutmeg.

  3. Place mixture in buttered 3 quart casserole dish. Bake at 350 degrees for an hour or until the casserole rises a.k.a ..puffs up…

  4. This is a dish that can be made a day ahead and reheated to save time!