|Hot out of the oven after the parmesan begins to brown|
|Scoop into a bowl and dig in!|
1 small butternut squash, peeled, cored and cut into 1/4" slices
3 apples, peeled, cored, and cut into 1/4" slices (I used 2 fuji and 1 granny smith)
2 leeks, white and light green parts only, cut into 1/4" slices
1/2 cup apple cider or apple juice
2tbs macadamia nut oil (or olive oil is fine)
1tsp dried sage
1/2c freshly shredded parmesan
1. Preheat oven to 350F and line a 13x9" pan with nonstick foil. Place the butternut squash in the pan in overlapping layers.
2. Heat 1tbs oil in a large skillet. Add Leeks and cook until beginning to brown. Add apple cider and 1/2tsp sage and cook about 3 minutes more, or until begins to caramelize. Spread leeks evenly on top of butternut squash. Add some salt.
3. Then layer the apple slices over the leeks in overlapping layers. Sprinkle the top with the remaining 1/2tsp sage and drizzle the remaining 1tbs of oil on top. Cover tightly with aluminum foil. Bake 45 minutes or until soft when pierced with a fork.
4. Uncover the pan, sprinkle with parmesan. Turn the oven to broil and broil the dish until parmesan melts and begins to brown. Let set a few minutes before serving.