1 med. butternut squash
1 red bell pepper, julienned
2 c. leeks, cut in half and sliced, approximately 2 leeks
6 cloves garlic,
1 lb. mushrooms, sliced
4 tomatoes, chopped
1/2 fresh herbs or 2 tbsp. dried; a mixture of any of these: basil, rosemary, parsley, thyme, marjoram, sage
3/4 c. roasted walnuts
1 c. grated Gruyere cheese
Salt and pepper
Olive oil

Peel and slice squash in 1/2 inch pieces. Bake on sheet pan lightly brushed with olive oil. Brush oil on top. Bake at 375 degrees for 25 minutes or until tender.

Saute leeks, red pepper, and garlic in 1/2 tablespoon olive oil until golden brown. Lightly salt and set aside.

In a 8 x 11 baking dish layer squash, mushrooms, leeks, pepper, garlic, tomatoes, herbs, walnuts, and cheese.

Bake at 350 degrees for 40 minutes, covered. Any cheese can be substituted for Gruyere.