Ingredients

3 Lg Potatoes, thinly sliced
2 tbsp Unsalted butter
4 Large or 5 medium leeks pale green and white parts only, thinly sliced and washed thoroughly (about 6 cups)
½ cup Soy flour
4 cups Rice milk
1 tsp Dried thyme
1 tsp Himalayan Rock Salt
¾ tsp Freshly grated nutmeg
½ tsp Freshly ground pepper
1 2-lb Butternut squash, pre-cooked
6 oz Italian cheese blend, pre-shredded
¼ cup Toasted pine nuts (see Tip)

Description

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