Butternut Squash, Italian Sausage, and Turnip Green Gratin Recipe | King Arthur Baking

Ingredients

• 3 tablespoons (43g) unsalted butter
• 2 cups (184g) chopped leeks, white part and some of the green
• 1/2 teaspoon table salt, divided
• 2 tablespoons (14g) King Arthur Unbleached All-Purpose Flour
• 1 1/2 cups (340g) milk
• 1 1/2 cups (170g) fontina, grated or shredded
• 1/3 cup (39g) pecorino Romano, grated
• 1/8 teaspoon black pepper
• 1/8 teaspoon nutmeg, freshly grated preferred
• 1 pound (454g) bulk Italian sausage, sweet or hot
• 6 cups (1247 to 1361g before peeling) peeled, diced butternut squash
• 2 tablespoons (25g) light brown sugar, packed
• 2 tablespoons (25g) olive oil
• 1/2 teaspoon table salt, plus more for the blanching water
• 1 bunch (454g) turnip greens, stems removed
• 1 tablespoon (14g) unsalted butter (for the pan)
• 1 1/2 cups (170g) fontina, cubed
• 4 cups (1 loaf) sourdough bread, cut in 1/2" cubes
• 1/4 cup (35g) grated Pecorino Romano cheese
• 1/4 cup (50g) extra-virgin olive oil
• 1/2 teaspoon table salt