Here’s a tasty, simple take on a vegetable bake, suitable for Thanksgiving or any day in these cooler, squashy seasons.
I left off the cheese and instead crowned the apple layer with chopped walnuts and hazelnuts. Next time, I might add some thyme in addition to the sage, and see what happens if I create more layers so the squash, leeks, and apples are not separated so distinctly. If you, like me, are not exactly certain how to choose dry sherry, I found this discussion helpful.
I love things like this as the “main course” of a light weekend meal, or just a welcome variation on the veggies and fruits we find in our grocery cart week after week. New ways to cook veggies are always welcome around these parts, especially ones that turn vegetables and a few vegan accents into something that is sort of main dishy.