- olive oil - 3 items. spoons
- medium leeks, only a white part, thinly sliced - 2 pieces
- dry sherry - 1/2 cup
- salt and ground pepper - 1 To taste
- sliced fresh sage, as well as leaves for garnish - 1 st. a spoon
- Muscat gourd, peeled and sliced - 450 Grams
- apples, peeled and sliced - 450 Grams
- grated Parmesan cheese - 1/2 cup
Preheat the oven to 175 degrees. In a frying pan heat 2 tablespoons oil over medium heat. Add the leeks and 2 tablespoons of water, season with salt and pepper. Fry, stirring, until the onion starts to brown, about 10 minutes. Add the sherry and sage and fry until the liquid looks like glaze, about 3 minutes. Set aside. In a baking dish put the pumpkin layers, season with salt and pepper. Spread evenly the leek over the pumpkin. Arrange the apples in one layer over the onion. Pour out the remaining tablespoon of oil, close tightly with aluminum foil and bake for 45 minutes. Remove the foil and sprinkle with cheese. Raise the oven temperature to 230 degrees and bake for 10 minutes until the cheese melts and turns golden brown. Allow to cool for 10 minutes before serving. Decorate the casserole with sage.
Servings: 4