Gratin of Butternut Squash

Preheat oven to 350 degrees F. Grease a 2 quart baking dish. Combine bread cubes with 1 cup hot water in a large bowl. Let stand for 3-5 minutes; drain off any excess water.

Peel and coarsely grate the squash. Heat 1 tablespoon of the oil in a large skillet over medium heat. Saute the leek in the oil until soft, about 4 minutes. Stir in the garlic, thyme and squash. Cook, stirring occasionally, for 4 minutes. Remove from heat and let cool for 7-10 minutes.

Combine the squash, bread, egg, ricotta, Parmesan, parsley, salt and pepper. Spread mixture evenly in baking dish. Drizzle with remaining olive oil. Bake for 35 minutes or until golden around the edges. Serve warm.