Recipe developed for Beemster
Prep Time: 15 minutes
Cook Time: 65 minutes
Makes 6 servings
1 butternut squash (about 3 lbs.), halved and seeded
3 tablespoons butter
2 leeks, sliced
1 teaspoon salt, divided
1 large apple, peeled and sliced
1/3 cup heavy cream
2 tablespoons maple syrup
1½ tablespoons chopped fresh sage
1 cup Beemster Aged Gouda
½ cup fresh pumpernickel or whole grain bread crumbs
Preheat oven to 400°F. Arrange squash, cut side down, on lightly oiled baking sheet. Bake 40 minutes or until very tender.
Meanwhile, melt butter in large skillet and add leeks and ½ teaspoon salt. Cook over medium heat 8 minutes or until tender, stirring occasionally. Stir in apples and cook 3 minutes or until apples are just tender.
Scrape flesh from squash. In medium bowl mash squash and stir in heavy cream, maple syrup, sage and ½ teaspoon salt.
Place squash mixture in 1-quart baking dish, top with leek mixture. Combine Beemster and bread crumbs and sprinkle over leek mixture. Bake 15 minutes or until hot.