Butternut Squash and Vegetable Gratin
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3/4 cups walnut halves
1 medium butternut squash
1 red bell pepper, cut in very thin slices
2 leeks, cut in half and sliced thinly
6 cloves garlic,
1 pound mushrooms, sliced
4 tomatoes, chopped
1 teaspoon basil
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon sage
1 teaspoon marjoram
1 cup grated Gruyere cheese
salt and pepper to taste
olive oil
Preheat oven to 350 F. Place walnuts in a single layer in an ungreased shallow pan or rimmed baking sheet such as a cookie sheet or jelly roll pan. Bake 5 to 10 minutes, stirring once or twice, until they are golden brown. Set aside to cool.
Turn oven up to 375 F. Brush baking pan lightly with olive oil. Peel and slice squash into 1/2-inch pieces and place on baking pan. Brush squash with olive oil. Bake for 25 minutes or until tender. Turn oven back down to 350 F.
Saute leeks, red pepper, and garlic in 1/2 tablespoon olive oil until golden brown. Lightly salt and set aside.
In a 8 x 11-inch baking dish layer squash, mushrooms, leeks, pepper, garlic, tomatoes, herbs, walnuts, and cheese. Cover with aluminum foil. Bake for 40 minutes.
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