Butternut Squash Leeks a la creme

Directions

1. Pre-heat oven to 400 degrees. Light Spray a baking dish with cooking spray.
2. In a bowl, add cubed butternut squash oil, sage, salt, and pepper, mix until combined.
3. In a skillet on medium- high heat, melt 2 Tbsp butter, add onion, sauté until soft and translucent. Add Leeks and stir until golden brown, add Kale sauté until wilted. Remove, set aside, and allow to cool slightly.
4. For Cream Sauce: In a large bowl, whisked eggs, crème fraiche, garlic, and salt. Mix well.
5. In a saucepan on medium heat, add milk. Once sides start to bubble, remove from heat. Slowly add milk in egg mixture, whisking at same time.
6. Assembly: In baking dish 13” x 9”, add 2 tbsp sliced butter, and spread evenly in baking dish, add cubed butternut squash, Leeks and Kale mixture, and white cheddar cheese, cream sauce, and mozzarella cheese.
7. Cover with foil and bake for 30 minutes. Remove foil and bake for additional 15 minutes, until cheese is melted and golden brown. Remove from heat, add crispy bacon, parsley and ready to serve.

What You Need