Savory Squash And Leek Casserole

1. 1

   In a 2- to 3-quart pan over high heat, bring 4 to 6 cups water to a boil.

2. 2

   Cut squash into 1-inch chunks. Add to boiling water, cover, and simmer until tender when pierced, 12 to 14 minutes. Drain and mash squash with a potato masher or a mixer.

3. 3

   Meanwhile, cut off and discard tough green tops, root ends, and coarse outer layer of leeks. Split leeks in half lengthwise and rinse well. Thinly slice.

4. 4

   In a 10- to 12-inch frying pan over medium-high heat, combine oil, leeks, and shallots. Stir often, until vegetables are limp, 5 to 7 minutes. Remove from heat.

5. 5

   Add mashed squash, nutmeg, 1/4 teaspoon salt, pepper, and egg; mix well. Spread in a shallow 1-quart casserole.

6. 6

   Bake, uncovered, in a 350u00b0 oven until lightly browned on top, about 45 minutes (35 minutes in a convection oven). Add salt to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.