Prep Time: 10 minutes | Cook Time: 1 hour
- 1 butternut squash, peeled, deseeded, and cut into slices
- 1 leek, chopped
- 2 cups grated gruyere cheese
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp fresh chopped thyme
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.
Let this cool about 15 minutes before serving. It'll be hot!
You can substitute small sugar pumpkin for this recipe as well.
It's time for fall snacks! Check out our Roasted Pumpkin Seeds.