This is another recipe from Parker Farms (thanks F&J!). I've modified the original recipe to be gluten and casein free - it remains one of my favorite butternut squash recipes. You can use any GFCF bread for the fresh bread cubes...I used two leftover Garlic Herb Sandwich Rolls with great results.
1/4 cup canola oil or olive oil
3 cups thinly sliced leeks, white and pale green parts only
2 pounds butternut squash, peeled and cut into 1/2 inch cubes
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
1/3 cup chicken broth
2 cups fresh cubed GFCF bread
1 tsp. dried rosemary leaves
1/2 tsp. dried thyme leaves
Preheat oven to 350 degrees. Coat an 8x8 inch baking dish with cooking spray, set aside.
Saute the leeks in hot oil until just soft. Add the squash and saute 4 minutes over medium heat. Sprinkle sugar, salt and pepper over the squash and saute until the mixture begins to carmelize, about 5 minutes. Spread into the prepared baking dish. Pour the chicken broth over the squash. Cover tightly with aluminum foil and bake 45 minutes.
Toss the bread cubes with the rosemary and thyme. Increase the oven temperature to 400 degrees. Sprinkle the bread cubes over the gratin and bake, uncovered, until the top is golden brown and crisp, about 30 minutes.