Butternut Squash, Apple And Leek Gratin

• 6 cups butternut squash (peeled and cubed into about 1/2-inch pieces)
• 2 -3 tablespoons butter (can use oil)
• 2 large leeks, thinly sliced
• 2 granny smith apples, peeled and cubed
• 2 tablespoons brown sugar
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg
• 1 pinch black pepper
• 1/2 cup apple juice (or use apple cider)
• 1 1/2 cups soft breadcrumbs
• 3 tablespoons melted butter
• 1/4 cup toasted pine nuts (coarsley chopped or leave whole)

1. In a bowl combine the 1-1/2 cups breadcrumbs with 3 tablespoons melted butter and pinenuts; set aside.
2. Grease a 2-quart casserole dish.
3. Heat 2-3 tablespoons of butter in a skillet over medium heat; add in leeks and saute for about 4-5 minutes or until lightly browned.
4. In a large bowl combine the cubed squash with sauteed leeks, apple, brown sugar, salt, nutmeg and black pepper; toss to combine.
5. Spoon into the prepared casserole dish; pour the apple juice or apple cider over the mixture.
6. Cover with foil and bake in a 400 degree oven for about 20 minutes.
7. Uncover the casserole and sprinkle the prepared breadcrumb/pine nut mixture over the top, then return to oven uncovered for another 15 minutes or until golden brown.
8. Delicious!

butternut squash, butter, leeks, granny smith apples, brown sugar, salt, nutmeg, black pepper, apple juice, breadcrumbs, butter, nuts

Taken from www.food.com/recipe/butternut-squash-apple-and-leek-gratin-181725 (may not work)