Ingredients
- 3 1/2 pounds butternut squash (2 medium butternut, peeled, seeded, cut into 3/4- to 1-inch cubes, 8 cups-see description)
- 2 tablespoons olive oil
- Coarse kosher salt, to taste
- 4 tablespoons butter, divided (1/2 stick)
- 3 cups sliced leeks (white and pale green parts only)
- 1 1/ 2 teaspoons chopped fresh sage
- Salt and ground black pepper, to taste
- 1 log (5.5 ounce) goat cheese (soft fresh goat cheese)
- 1 cup heavy whipping cream
- 1/2 cup hazelnuts (toasted, skinned, coarsely chopped, see description)
How to Make
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Step 1: Preheat oven to 400°F.
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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.
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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.
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Step 4: Reduce oven to 375F. after squash is roasted.
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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.
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Step 6: Pour cream evenly over gratin. Sprinkle with toasted chopped hazelnuts.
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Step 7: Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes.
We hope you enjoy this recipe!
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