Savour this comforting dish: a baked tomato (The marquise and rosita) and squash casserole, combining vibrant flavours, aromatic herbs, cheeses, and enriched by our delicious mamas.
Ingredients
A drizzle of olive oil
1 leek, sliced (3 cups)
1 small butternut squash, peeled, seeded, and diced small (4 cups)
2 cups bread, diced
2 to 3 sage leaves
1 sprig of rosemary
1 tablespoon honey
2 large tomatoes (like The Charmer or The Chubby), sliced
3 cups mozzarella cheese, grated
100g gorgonzola cheese
Salt and pepper, to taste
Steps
Preheat the oven to 350°F and position the rack in the center. Grease a baking dish, approximately 12 x 8 inches, and set aside.
In a skillet over medium heat, heat the oil and cook the leek, squash dice, bread, herbs, and honey for 6 to 8 minutes, or until tender. Season to taste.
Pour half of the squash mixture into the bottom of the prepared baking dish, sprinkle with half of the grated cheese and pieces of gorgonzola.
Place the tomato slices on top. Season with salt and pepper.
Cover with the remaining squash mixture, the rest of the grated cheese, and a bit more gorgonzola.
Bake for 30 minutes, finishing under the broiler if needed. Let it rest for 10 minutes before serving.
Preservation
Not suitable for freezing. 4 to 5 days in the refrigerator.
