Go Back

Butternut Squash Gratin with Goat Cheese and Hazelnuts

Friday, August 14, 2015

Courtesy of Epicurious



3.5 lb butternut squash, peeled, seeded, cut into 3/4 inch cubes (about 8 cups)
2 Tbsp olive oil
4 Tbsp butter, divided
3 cups sliced leeks (white and pale green parts only)
1.5 tsp chopped fresh sage
5.5 oz soft fresh goat cheese
1 cup heavy whipping cream
1/2 cup hazelnuts, toasted, husked and coarsely chopped 



Preheat oven to 400 degrees F. Place butternut squash cubes and olive oil in a large bow. Sprinkle with salt and ground pepper, and toss to coat. Spread out squash cubes on a large rimmed baking sheet. Roast until just tender and beginning to brown, stirring occasionally, about 35 minutes. 

Meanwhile, melt 3 tablespoons 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 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. 

Preheat oven to 375. Pour cream evenly over gratin. Sprinkle with toasted chopped hazelnuts. Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes (40 minutes if previously chilled.)

Go Back

Go Back


chimichurri apples cauliflower almonds bloody mary vegetable bosc Recipes tuscan coriander gratin sour cream peas anise tomato juice buttermilk sweet potato bulgar wheat carrots jam mushroom Poblano Chili dijon pancake green beans gouda egg spring kirsch garlic vinaigrette Butternut roasted nectarine radishes pudding syrup heavy whipping cream latkes radish panzanella fennel Tomatillos bacon bulgar flank hazelnuts pepper Rice wine vinegar shallots butter walnut oil Salsa cheese Eggplant watercress habanero baby bok choy chimmichurri dill autumn Corn pie gin cornmeal remoulade sandwich cointreau jack Soup eggs goat Cheese cantaloupe blueberry lettuce Shitake Mushrooms Tomatoes bean carrot top shitake peach Potato reggiano spiced winter squash celebration tart jack cheese fraiche rouille Cranberry Beans blue cheese cream asparagus plums currants bayeldi Farmers' Market bok choy pumpkin olives maple chili crisp tomato corn pie fennel bulb shiitake Spinach pears chives thai pork chop couscous anchovy sesame basil arugula steak sandwiches casserole beets swiss wheat flour crepes yogurt sauce Greens feta gazpacho artichoke poblano fritters biscuits chiles kohlrabi celery root sausage wasabi cranberry honey cockaigne flank steak berry pesto fritter strawberry Vegan tostadas pickled turnips green pepper Bread plum tomatoes pineapple egg noodles celery hearts turnip fondue capers potatoes baguette stuffing barley celeriac okra sweet mint vanilla wafers gruyere chicken cream cheese pine nuts walnuts mustard greens cilantro beer tortillas paste oats coeur creme ramps imam knots cucumber chili peppers collins beet greens carrot tops Spread bbq sour buckwheat Kale Cider Leek Chevre pasta coconut milk tenderloin strata sunchokes spelt tomato daisy sherry bread pudding parmigiano Jerusalem artichoke onion meatballs yellow onion Salad melon prosciutto snow peas bell pepper Drinks pecan leeks gorgonzola rhubarb muffins tomatoe chorizo chipotle slaw absinthe beet Squash brown sugar curry mushrooms cake Apple dilly carrot fronds polenta vegetarian shrunken heads zucchini beef Red Onion frittata Swiss Chard pork strawberries chicken dinner salad coeur a la creme Beans scapes pecans chocolate kluski wrap almond milk verde plum peppers scallions fennel seeds Dressing lemon grass white beans hickory parmesan Side shelling kalamata maple syrup onions conserve caesar bruschetta chilies compote