Butternut Squash Gratin

Bring a large pot of water to a boil. Salt the water and add the squash chunks. Lower the heat to medium and cover. Cook until tender, about 15 minutes. Remove from heat and drain. Rinse with cool water and set aside.

Preheat the oven to 400 F.

In a large non-stick skillet, melt the butter over medium heat. Add the leeks and cook until tender, about 6-8 minutes. Season with salt and pepper and add the garlic. Cook for another minute, until the garlic is fragrant. Sprinkle in the flour, and whisk until all of the flour has been absorbed.

Whisk in the white wine and cook for 3-4 minutes or until it has reduced by half. Lower the heat to medium-low and add the chicken broth, whole milk and heavy cream. Cook until thickened, approximately 5-6 minutes. When done, you should be able to very easily coat the back of a spoon with the mixture. Remove from heat and set aside.

Begin assembling your gratin. Heavily grease an 8×8 inch baking dish. Add half of the butternut squash and top with half of the leek and cream mixture. Top with 4 slices of baguette and sprinkle with half of the Manchego cheese. Repeat these steps again with the remaining squash, leek/cream mixture, baguette slices and Manchego cheese. Then sprinkle the second layer of Manchego cheese with the Asiago cheese.

Cover dish with a sheet of foil. Bake the covered casserole for 15 minutes at 400 F and then remove the cover and bake for another 15 minutes until the top is bubbly and golden brown.

Remove from oven and let it stand for 10 minutes before garnishing with the basil and serving. Enjoy!