- 2 lbs winter squash, peeled & cut in ½-inch dice
- Salt & freshly ground pepper
- 4 tbsp extra virgin olive oil
- 1 lb leeks (2 large), white & light green parts only, cleaned & chopped
- 2 garlic cloves, minced
- 1–2 tbsp dried mint (to taste) OR 1–2 tbsp dried thyme & oregano
- 3 eggs
- 3 oz feta, crumbled
- ¾ cup cooked farro
- Heat oven to 425 degrees. Line a baking sheet with parchment. Place squash on sheet, season with salt and pepper. Add 2 tablespoons oil; toss to evenly coat. Roast until tender and lightly colored, about 25 to 30 minutes; stir every 10 minutes. Remove from oven and set aside. Reduce heat to 375 degrees.
- Warm another tablespoon of oil over medium heat in large, heavy skillet and add leeks. Cook, stirring, until they begin to soften, about 2 minutes. Add a generous pinch of salt and continue to cook and stir until tender, another 3 to 4 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add squash and spice(s) to pan and toss together. Remove from heat.
- Crack eggs into large bowl and beat. Add salt to taste (remember feta is very salty) and feta; mix until feta has broken up. Stir in squash mixture and farro. Scrape into oiled 2-quart baking dish. Drizzle remaining oil over top.
- Bake 35 minutes, or until lightly browned. Remove from heat. Serve hot, warm or room temperature.
Tip: Roast squash up to 2 days ahead. Cooked farro keeps 3–4 days in the refrigerator and freezes well. Gratin can be stored 4–5 days in the refrigerator and up to 1 month frozen (thaw in medium oven or at room temperature).