Leek and Butternut Squash Gratin

As the seasons shift, I’m starting to use fewer heavy, wintry ingredients, such as squash, or I combine them with more spring-like things, such as leeks or asparagus or peas, which helps to lighten them up. Here, I’ve made a gratin with squash and leeks. It’s hearty enough for a chilly evening, but not so heavy that it sits in your stomach and makes you want to hibernate.

Ingredients:
3 leeks
oil
salt
pepper
mustard powder
½ butternut squash (roasted – use any leftovers you have from another dish)
150 g Gruyere or similar cheese
150 ml crème fraiche

Instructions:
1. Wash and slice the leeks, then fry lightly in the oil for about 10 minutes, stirring occasionally. Season with salt, pepper, and mustard powder.
2. Add chunks of the squash and continue to fry for another few minutes.
3. Oil a casserole dish. Shred or chop the cheese and add it and the crème fraiche to the vegetables.
4. Pour the vegetables into the casserole dish and bake for about 20 minutes at 200 C until golden brown.