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


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