Ingredients

• FILLING
• 5 leeks, well rinsed and sliced into 3/4-inch chunks (white and light green parts)
• 2 shallots, thinly sliced
• 2 large garnet yams, peeled and cut into 1-inch pieces (or two 10-ounce bags frozen chopped sweet potato)
• 1 1-pound butternut squash, peeled, seeded, and cut into 1-inch pieces
• 1 cup roasted chestnuts (or one 7-ounce jar roasted chestnuts, drained)
• 1 teaspoon dried sage
• 1 teaspoon dried marjoram
• Salt and freshly ground black pepper (to taste)
• 2 tablespoons olive oil
• 1 cup low-sodium, fat-free vegetable broth
• TOPPING
• 1 cup freshly grated pecorino cheese
• 3/4 cup hazelnuts, coarsely chopped
• 1/2 cup dry whole-wheat panko or regular breadcrumbs
• 2 tablespoons raw pumpkin seeds
• 3 tablespoons olive oil
• Freshly ground black pepper