2 cups acorn squash, roasted
1 cup water
1 Tablespoon unsalted butter
2 cups grated yellow squash
1 cup grated carrots
1 large leek, halved length-wise and sliced into 1/8 inch slices
2 cups cooked brown rice
2 Tablespoons each chopped fresh parsley and another fresh herb (basil or sage are good choices)
1/2 cup milk
4 ounces cheese, grated and divided (I used Cypress Point Creamery’s Gouda)
Preheat oven to 350 degrees. Butter a deep-dish pie plate.
Puree cooled acorn squash and set aside.
In a large flat skillet over medium heat, heat water and butter.
When butter melts, add
yellow squash, carrots and leeks.
Stir just to combine, and cook until water has evaporated and
carrots are tender. Combine with pureed acorn squash and brown rice. Stir in chopped herbs.
Beat eggs with milk and add to veggie-rice mixture. Stir in half the cheese.
Pour mixture into prepared pan. Smooth the top. Sprinkle with remaining cheese.
Bake 40-45 minutes until middle is firm, edges are brown and cheese melted.
Let cool 10 minutes before cutting into wedges.
Cover and refrigerate leftovers.