Savory Squash and Leek Casserole

Ingredients

• 1 large eggs beaten to blend
• 0.3 teaspoon ground nutmeg 
• 1.5 pounds hubbard squash peeled seeded
• 3  leeks ()
• 2 tablespoons olive oil 
• 0.1 teaspoon pepper 
• 0.3 teaspoon salt 
• 0.5 cup shallots chopped

Equipment

• frying pan
• oven
• blender
• potato masher

Directions

1. In a 2- to 3-quart pan over high heat, bring 4 to 6 cups water to a boil.
2. Cut squash into 1-inch chunks.
3. Add to boiling water, cover, and simmer until tender when pierced, 12 to 14 minutes.
4. Drain and mash squash with a potato masher or a mixer.
5. Meanwhile, cut off and discard tough green tops, root ends, and coarse outer layer of leeks. Split leeks in half lengthwise and rinse well. Thinly slice.
6. In a 10- to 12-inch frying pan over medium-high heat, combine oil, leeks, and shallots. Stir often, until vegetables are limp, 5 to 7 minutes.
7. Remove from heat.
8. Add mashed squash, nutmeg, 1/4 teaspoon salt, pepper, and egg; mix well.
9. Spread in a shallow 1-quart casserole.
10. Bake, uncovered, in a 350 oven until lightly browned on top, about 45 minutes (35 minutes in a convection oven).
11. Add salt to taste.