Baked Butternut Squash with Leeks

If there's anything that signifies autumn on a plate, this is it. Butternut squash, leeks, thyme, gruyere...the smells that waft through your apartment will have you reaching for that pine cone decor. Best of all, it's so easy to throw together it basically cooks itself, then you can sit back and enjoy your evening knowing you've fed yourself something close to perfection.

Inspired by River Cottage

• 1 small butternut squash
• 2 T of butter, divided
• 4 sprigs of thyme
• 1 clove of garlic, chopped
• 1 large leek, halved and chopped finely
• 1 red onion, sliced finely
• Salt and pepper
• 1/4 c cream
• 50g gruyere cheese

Preheat oven to 375*. 

Cut the butternut squash in half and scoop out the seeds. Place cavity side up on a baking sheet. Inside each cavity, put 1/2 T butter, 1 sprig of thyme and 1/2 of the chopped garlic. Put in the oven for an hour or until the flesh is soft.

In the meantime, put 1 T butter in a nonstick pan. Add the onions and leeks with salt and pepper and saute until soft and caramelized. Add the cream and reduce until you have a thick, creamy mix. Put in a bowl.

When the squash is done, scoop out all but about 1 cm of the insides, so the shell will hold up. Mix the scooped out squash with the onion/leek mix and 2/3 of the cheese. Add this filling back into the 2 squash shells, dividing evenly. Sprinkle the rest of the cheese on top and bake for 15 more minutes, until cheese is melted.

Serve as a vegetarian dish with a side salad or some roasted meat, such as pork tenderloin or chicken.