A delicious, savory butternut squash casserole with a buttery leeks and bread crumb topping, and shredded colby cheese.

Squash and Wisconsin Colby Gratin

1 butternut squash (about 2 pounds)
2 tablespoons butter
3 medium leeks, trimmed and sliced (1 1/4-inch thick)
1/2 cup bread crumbs
1/2 teaspoon thyme
1/4 teaspoon pepper
1 1/2 cups (about 6 ounces) shredded Colby cheese - divided use
Salt, to taste
1/3 cup milk

1. Preheat the oven to 375°F (190°C).
2. Halve and seed the squash; place the halves cut sides down in 1/2 inch of boiling water in a shallow baking pan. Cover snugly with foil.
3. Bake for 35 to 45 minutes until tender when pierced. Cool slightly.
4. Meanwhile, melt the butter in a large skillet. Add the leeks; cook over low heat, stirring occasionally, until wilted, 5 to 8 minutes.
5. Add the crumbs, thyme, and pepper. Cook and stir over medium heat about 3 minutes until the crumbs are lightly browned. Remove from the heat.
6. With a spoon, scoop the squash from the skin in small chunks; add to the skillet; toss.
7. Add 1 cup of the cheese and the salt. Toss to mix thoroughly.
8. Turn into a shallow, buttered, 1 1/2 to 2-quart baking dish.
9. Pour the milk over the squash, and sprinkle with the remaining cheese. Cover snugly with foil.
10. Bake 20 minutes; remove foil.
11. Increase the temperature to 425°F (220°C). Bake 10 minutes longer.

Makes 6 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.