3.5 lbs butternut squash (about 2 med) peeled, seeded, cut into ~ 1 in cubes
2 T olive oil
Coarse kosher salt & fresh ground pepper
4 T butter divided
3 cups sliced leeks (white and pale green parts only)
1.5 t chopped fresh sage
5.5 oz log soft fresh goat cheese cut in chunks
1 cup heavy whipping cream
1/2 cup hazelnuts, toasted, husked and coarsely chopped
Instructions
Preheat oven to 400 degrees F. Place butternut squash cubes and
olive oil in large bowl. Sprinkle with coarse salt and ground pepper,
toss to coat. Spread cubes out on large rimmed baking sheet. Roast
until tender and beginning to brown, stirring occasionally, about 35
mins.
Meanwhile, melt 3 T butter in heavy medium skillet over medium
low heat. Add sliced leeks and chopped sage, sprinkle with salt and
pepper. Saute until tender but not brown, about 15 mins.
Coat 11x7 in baking dish with remaining 1 T butter. Spread half
leek mixture over bottom of prepared baking dish. Sprinkle with
half of squash and half of cheese. Repeat layering with leeks,
squash and cheese.
Can be made one day ahead. Cover and chill.
Pour cream evenly over gratin. Sprinkle with toasted chopped
hazelnuts. Bake uncovered until gratin is heated through and cream
is bubbling, about 30 mins. (40 min if previously chilled)
Originally Submitted
2/6/2011
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