1 lb acorn squash cut into 1/2 inch slices
4 tbsp olive oil
1 lb leeks, cut into thick diagonal slices
1 1/2 lbs fresh tomatoes, thickly sliced
1/2 tsp ground toasted cumin seeds
1 1/4 cups half & half
1 fresh red chili, seeded and sliced
1 clove garlic
1 tbsp fresh mint
2 tbsp chopped fresh parsley
4 tbsp fine white breadcrumbs
salt and ground black pepper
Absolutely delicious. First, pre-heat the oven to 375… then peel and slice up the squash. Steam the squash for about 10 minutes and spread it out in a casserole pan. Next, put 2 tbsp of olive oil in a fry pan and proceed to fry the slices of leek. After about 5 or 6 minutes of frying, put the leeks on top of the squash in the casserole dish. Throw in the tomatoes and sprinkle with cumin, salt and pepper. Put the half & half in a sauce pan along with the chopped up garlic and chili; as soon as it starts to boil, remove from heat and throw in the minced mint… then pour it over the stuff in the casserole dish. Put the casserole in the oven for 55 minutes. Cover with breadcrumbs and parsley, drizzle with remaining olive oil, and cook it for an additional 10-15 minutes. (via Ms. Barbi)
