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1 tablespoon unsalted butter to grease the baking dish
4 large eggs
1 cup whole milk
1/2 teaspoon sea salt
1/2 teaspoon nutmeg powder, freshly ground
1/2 teaspoon black pepper powder, freshly ground
1/2 cup plus 1 tablespoon grated Parmesan
4 cups cubed butternut squash (1/2-inch cubes)
1 1/2 cups cubed Granny Smith apples (1/2-inch cubes)
1 1/2 cups leeks, thinly sliced
Preheat oven to 350 F. Butter the baking dish.
In a large mixing bowl, whisk the eggs, milk, salt, nutmeg, black pepper and 1/2 cup Parmesan.
Stir the squash, apples and leeks into the liquid mixture. Pour the mixture into the prepared baking dish and sprinkle with remaining tablespoon of Parmesan.
Bake on a middle rack in the oven for about 75 minutes, or until the top is golden brown and the squash is tender. Remove from the oven and allow to cool on a wire rack. Serve warm.
Le Creuset stoneware is perfectly suited to baking pies, quiches, casseroles and more. It heats evenly, to prevent hot spots and cook food in a uniform fashion. The result is a golden brown crust with fully cooked ingredients throughout.
The smooth, impermeable glaze resists staining and easily releases foods, making cleanup a breeze.
Stoneware is safe for the oven, broiler and microwave. And because it resists stains and odors, it’s ideal for storing foods in the refrigerator or freezer.