Instructions: In a 2- to 3-quart pan over high heat, bring 4 to 6 cups water to a boil.

Cut squash into 1-inch chunks. Add to boiling water, cover, and simmer until tender when pierced, 12 to 14 minutes. Drain and mash squash with a potato masher or a mixer.

Meanwhile, cut off and discard tough green tops, root ends, and coarse outer layer of leeks. Split leeks in half lengthwise and rinse well. Thinly slice.

In a 10- to 12-inch frying pan over medium-high heat, combine oil, leeks, and shallots. Stir often, until vegetables are limp, 5 to 7 minutes. Remove from heat.

Add mashed squash, nutmeg, 1/4 teaspoon salt, pepper, and egg; mix well. Spread in a shallow 1-quart casserole.

Bake, uncovered, in a 350 degree oven until lightly browned on top, about 45 minutes (35 minutes in a convection oven). Add salt to taste.

This recipe yields 4 servings.

Comments: Some like golden winter squash sweetly seasoned like candied yams. But not Beverly Allens husband. To suit his taste, she flavors this casserole with shallots and leeks from her garden.

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