Pasta Gratin with Winter Squash and Walnuts - olive oil

Method

• In large saucepan, heat oil over medium heat.
• Add leeks and cook, stirring often, until softened, 3 to 5 minutes.
• Add squash and cook, stirring, 1 minute.
• Add broth and bring to a simmer.
• Reduce heat to medium-low, cover and cook until squash is just tender, 8 to 10 minutes.
• Stir in vinegar and pepper.
• Set aside.
• In food processor, combine walnuts and bread crumbs; process until walnuts are ground.
• Add parsley and salt to taste; pulse until blended.
• Transfer to medium bowl and set aside.
• Wipe out food processor.
• Bring large pot of lightly salted water to a boil.
• Preheat oven to 425F.
• Coat 13 x 9-inch or other 3-quart baking dish with cooking spray.
• Make cream: In medium saucepan, bring broth to a simmer over medium-low heat.
• Add garlic, cover and simmer until tender, 15 to 20 minutes.
• Transfer to food processor.
• Add tofu, oil, mustard, cayenne and salt and pepper to taste; process until smooth.
• Set aside.
• Add pasta to boiling water; stir to prevent sticking.
• Cook, stirring often, until barely tender, about 4 minutes.
• (Pasta will be quite firm.)
• Drain, rinse under cold running water, then drain again.
• In large bowl, combine pasta and reserved cream; mix with rubber spatula.
• (Mixture will be soupy.)
• Spread half the pasta mixture in prepared baking dish.
• Spread with reserved squash mixture, then sprinkle with half the walnut topping.
• Top with remaining pasta mixture and remaining walnut topping.
• (Gratin can be prepared ahead to this point.
• Cover and refrigerate up to 2 days.
• Bring to room temperature before baking.)
• Bake gratin, uncovered, until golden and bubbly, 20 to 30 minutes.
• Serve hot.