Butternut Squash, Apple, and Leek Gratin

Ingredients

• 0.5 cup apple cider 
• 2 cups braeburn apple cubed peeled () ( 1 pound)
• 1.5 tablespoons brown sugar 
• 1 tablespoon butter melted
• 5 cups butternut squash cubed peeled ()
• 0.1 teaspoon ground nutmeg 
• 0.1 teaspoon coarsely ground pepper black
• 1.5 cups leek thinly sliced ( 2 large)
• 1 teaspoon olive oil 
• 3 tablespoons pinenuts toasted
• 0.5 teaspoon salt 
• 2 ounce bread white

Equipment

• food processor
• bowl
• frying pan
• oven

Directions

1. Preheat oven to 400
2. Steam squash, covered, 9 minutes or until tender.
3. Heat oil in a large nonstick skillet over medium heat.
4. Add leek; saut 5 minutes or until lightly browned.
5. Combine squash, leek, apple, sugar, salt, nutmeg, and pepper in a large bowl; toss gently to coat. Spoon into a 2-quart casserole coated with cooking spray, and pour cider over squash mixture. Cover and bake at 400 for 20 minutes.
6. Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 cup.
7. Combine breadcrumbs, pine nuts, and butter. Uncover the casserole; sprinkle with breadcrumb mixture.
8. Bake, uncovered, an additional 15 minutes or until golden brown.