Butternut Squash and Apple Casserole

Recipe provided by A Brown Table

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.