Ingredients
Directions
- 1. Wash and clean the leeks; thinly slice the white part only. Cook the leeks, bacon bits, garlic, butter, sage, and thyme in a hot pan until translucent, about 5 to 7 minutes. Add the cream and cheese; simmer until thickened, and season with salt and pepper. Reserve hot.
- 2. Place the butternut squash in an oiled casserole dish; roast in a 400°F oven for 20 minutes to start the cooking process. Pour the cream and leek mixture over the squash; reduce the oven temperature to 375°F and bake until the squash is fully cooked and the cream has caramelized. Garnish the gratin with thyme and crispy sage leaves.
Ingredient availability varies by location*
