Butternut Squash, Apple, and Leek Gratin

• 5 cups cubed peeled butternut squash (1/2-inch cubes)
• 1 teaspoon olive oil
• 1 12 cups thinly sliced leeks
• 2 cups cubed peeled braeburn apples (1/2-inch cubes)
• 1 12 tablespoons brown sugar
• 12 teaspoon salt
• 18 teaspoon ground nutmeg
• 18 teaspoon fresh coarse ground black pepper
• 12 cup apple cider or 12 cup apple juice
• 2 slices white bread
• 3 tablespoons pine nuts, toasted
• 1 tablespoon butter, melted

1. Steam squash, covered, 9 minutes or until tender (I use my Black & Decker vegetable steamer).
2. Heat oil in a large nonstick skillet over medium heat.
3. Add in leek; stir/saute for 5 minutes or until lightly browned.
4. In a large bowl, mix together the squash, leek, apple, sugar, salt, nutmeg, and pepper; toss gently to coat.
5. Spoon mixture into a lightly greased 2-quart casserole; pour cider over squash mixture.
6. Cover and bake in a 400F oven for 20 minutes.
7. Put bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 cup.
8. Mix together bread crumbs, pine nuts, and butter; sprinkle over gratin; bake, uncovered for 15 more minutes or until golden brown.

butternut squash, olive oil, leeks, braeburn apples, brown sugar, salt, ground nutmeg, fresh coarse ground black pepper, apple cider, white bread, pine nuts, butter

Taken from www.food.com/recipe/butternut-squash-apple-and-leek-gratin-140324 (may not work)