Butternut Squash and Vegetable Gratin

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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.