Roasted Squash, Goat Cheese and Leek Casserole

This has got to be one of the best casseroles I've ever had. As soon as my husband said what he was making (I honestly can't remember if he's ever made a casserole before today), I was pretty excited. I used to eat them all the time growing up. My Mom was the casserole queen! When I moved out on my own, it was something I could easily make. And although my presentations always sucked, I managed to get the taste right.

This meal almost looks like dessert. Beautiful, bright pepper squash, yummy hazelnuts and delicious goat cheese make this dish superb.

While roasting 2 squash, fry up 3 cups of leeks with a bunch of sage and some garlic. When the squash is done, do two layers of the following in a casserole dish: leeks first, followed by cubes of squash, lots of goat cheese (one full package for the entire thing) and a handful of hazelnuts. Repeat. Pour in one cup of cream before putting it in the oven at 375 for 30 minutes.

Enjoy!!