Cooking Directions

• Heat the oven to 400°F. Spread the butter in a 3-quart shallow baking dish. Place the squash, potatoes, celery root and leeks in the prepared dish.Stir the broth, cream, thyme and nutmeg in a medium bowl.  Pour the broth mixture over the vegetables and toss to coat.  Season with salt and pepper, if desired.Bake for 25 minutes. Reduce the temperature to 350°F. and bake for 40 minutes or until the top is golden brown and the vegetables are tender. (If the vegetables are browning too fast in the first 25 minutes, cover the dish loosely with foil.)Sprinkle with the cheese. Let stand for 10 minutes. 

Ingredients

• 3 tablespoons unsalted butter, softened1.5 pounds butternut squash (1 small squash), peeled and thinly sliced (about 4 cups)16 ounces red potato, peeled and thinly sliced (about 3 cups)1 pound celery root, peeled, cut in half and thinly sliced (about 4 cups)1 bunch leek, white part only, thinly sliced (about 1 1/2 cups)1 cup Swanson® Vegetable Broth0.5 cup heavy cream1 teaspoon minced fresh thyme leaves0.125 teaspoon nutmeg0.333 cup grated Parmesan cheese