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Butternut Squash Gratin with Goat Cheese and Hazelnuts

4.6(220)

Squash is often sold already peeled and seeded, making this recipe even easier.

by Molly Stevens·published 2007-10-02

Servings

(8–10)

Total time

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Calories / serving

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Ingredients (9)

serves

3 1/2 pounds butternut squash (about 2 medium), peeled, seeded, cut into 3/4- to 1-inch cubes (8 cups)
2 tablespoons olive oilolive-oil
Coarse kosher saltsalt
4 tablespoons (1/2 stick) butter, dividedbutter
3 cups sliced leeks (white and pale green parts only)leek
1 1/2 teaspoons chopped fresh sagesage
1 5.5-ounce log soft fresh goat cheese
1 cup heavy whipping creamheavy-cream
1/2 cup hazelnuts, toasted, husked, coarsely choppedhazelnut

Instructions (3 steps)

01Preheat oven to 400°F. 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.
02Meanwhile, 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. Coat 11x7-inch baking dish with remaining 1 tablespoon butter. Spread half of leek mixture over bottom of prepared baking dish. Sprinkle with half of squash and half of cheese. Repeat layering with leeks, squash, and cheese. DO AHEAD: Can be made 1 day ahead. Cover and chill.

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Not rich — missing servings, total time, or calories.