Ingredients
- 3 1/2 pounds butternut squash (about 2 medium), peeled, seeded, cut into 3/4- to 1-inch cubes (8 cups)
- 2 Tbsp olive oil
- Coarse kosher salt
- 4 tablespoons (1/2 stick) butter, divided
- 3 cups sliced leeks (white and pale green parts only)
- 1.5 tsp chopped fresh sage
- 5.5-ounce log soft fresh goat cheese
- 1 cup heavy whipping cream
- 1/2 cup hazelnuts, toasted, husked, coarsely chopped
Instructions
1
Preheat 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, sti
2
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. Coat 11x7-inch baking dish with remaining 1 tablespoon
3
Preheat oven to 375°F. 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).
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Oct 2009
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