Recipe credit to my Mom, Author of Roo's Kitchen Cook Book:
8 cups of buttercup squash (approximately one large squash), peeled, seeded, and cut into ½ inch chunks.
3 Tablespoons butter or ghee, melted
3 teaspoons sea salt
½ teaspoon fresh ground pepper
¼ cup butter or ghee
3 cups sliced leeks
1 teaspoon dried sage
1 cup feta, crumbled
1 cup whipping cream
½ cup crispy hazelnuts, toasted and chopped
Preheated oven to 375 degrees. Place squash in a 11" x 7" lasagna pan and pour melted butter or ghee on top. Sprinkle with salt and pepper and toss to coat. Place in oven a cook for 30 minutes or until just tender. Stir around a couple times while cooking.
While the squash is in the oven, sauté the butter/ghee and leeks in a cast iron pan over medium heat. Sauté about 15 minutes and then add sage.
When the squash comes out of the oven, add the leeks and stir around to mix. Sprinkle on the feta cheese. Pour the whipping cream over the whole casserole and then sprinkle with more salt and pepper. Toss the nuts on top and bake for about 30 to 40 minutes.
