Butternut squash casserole

I never grew up eating squash and sweet potatoes and all that "weird" stuff but I have come to appreciate some of these veggies in certain recipes. his one here is one of the favorites:

3 tblsp olive oil
2 leeks thinly sliced white part
1/2 cup sherry
1 tblsp fresh or dried sage or rosemary
1 pound butternut squash peeled, seeded and sliced into 1/8 inch slices
1 pound apples, peeled, halved, cored and cut into 1/8 inch slices
1/2 cup grated parmesan

Preheat oven to 350 degrees. In a skillet heat 2 tblsp of oil over medium heat. Add leeks and 2 tblsp water. Season with salt and pepper. Cook, stir until they begin to brown about 10 min. Add sherry and sage and cook until the liquid is reduced to a glaze.About 3 min.

In a 2 quart baking dish arrange squash in overlapping layers. Season. Spread leeks over the squash.

Arrange apples in an overlapping layer over the leeks. Brush apples with remaining oil. Cover tightly with foil and bake in oven for 45 minutes.

Uncover and sprinkle cheese on top. Raise the oven temp. to 450 degrees and bake for 10 minutes.
Let cool for  10 min. and eat!


Bonus: The sherried leeks are a good side on their own with chicken or meat.