1butternut squash, peeled, deseeded, and cut into slices
1leek, chopped
2cupsgrated gruyere cheese
1cupheavy cream
1tspsalt
1/2tsppepper
1tspfresh chopped thyme
Instructions
Preheat your oven to 375ºF and spray a casserole dish with baking spray.
Add the butternut squash to the pan and top with the leeks and cheese. Meanwhile in a bowl whisk together the heavy cream, salt, pepper, and thyme. Pour the mixture over the squash and bake until squash is tender, about 1 hour. Serve.
Notes
Let this cool about 15 minutes before serving. It'll be hot!
You can substitute small sugar pumpkin for this recipe as well.
Perfect Pairing
It's time for fall snacks! Check out our Roasted Pumpkin Seeds.
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