Butternut Gratin With Goat Cheese & Hazelnuts

8
Servings
30m
Prep Time
70m
Cook Time
1h 40m
Ready In


"Butternut squash can now be purchased in bags already peeled and cubed, to save some prep time. To “skin” hazelnuts, toast them in oven and then rub them in a clean tea-towel to remove skins."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (302.3 g)
  • Calories 364
  • Total Fat - 24.8 g
  • Saturated Fat - 10.7 g
  • Cholesterol - 81.3 mg
  • Sodium - 742.6 mg
  • Total Carbohydrate - 20.6 g
  • Dietary Fiber - 3.7 g
  • Sugars - 4.8 g
  • Protein - 18.8 g
  • Calcium - 254.2 mg
  • Iron - 2.2 mg
  • Vitamin C - 25 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 400°F.

Step 2

Place butternut squash cubes and olive oil in large bowl; sprinkle with coarse kosher salt and ground pepper and toss to coat. Spread out squash cubes on large rimmed baking sheet. Roast until just tender and beginning to brown, stirring occasionally, about 35 minutes.

Step 3

Meanwhile, melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add sliced leeks and chopped sage; sprinkle with salt and pepper. Sauté until tender but not brown, about 15 minutes.

Step 4

Reduce oven to 375F. after squash is roasted.

Step 5

Coat 11x7-inch baking dish with remaining 1 tablespoon butter. Spread half of leek mixture over bottom of prepared baking dish. Add half of the squash and half of the cheese. Repeat layering with leeks, squash, and cheese.

Step 6

Pour cream evenly over gratin. Sprinkle with toasted chopped hazelnuts.

Step 7

Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes.

Tips & Variations


No special items needed.

Related

Kerfuffle-Upon-Wincle (KUW)

Loved the tang of the goat cheese with the sweetness of the leeks and roasted butternut squash! Wish I could find the squash already cubed; peeling and cubing was the most difficult part of the recipe. Tagged for Billboard game, due Feb 25 with extension.

(21 Feb 2015)