There’s something irresistible about butternut squash on a cold day. Although I could have gone with your typical brown sugar buttery concoction, I decided to whip up a more savory dish adapted from Epicurious that incorporated one of my favorite foods: goat cheese.
I served it with my cream of red bell pepper soup and mushroom leek galettes (which I’ll be posting the recipe for shortly!), and it made for a wonderfully warm winter feast.
Time: Active: depends on starting ingredients (30 mins – an hour)
Inactive: About an hour
- 3 1/2 pounds butternut squash (about 2 medium), peeled, seeded, cut into 3/4- to 1-inch cubes (8 cups) [Timesaving tip: many stores sell pre-cubed squash, and the difference isn’t noticeable!]
- 2 tablespoons olive oil
- Coarse kosher salt
- 3 tablespoons (1/2 stick) butter, divided
- 3 cups sliced leeks (white and pale green parts only)
- 1 1/2 teaspoons chopped fresh sage
- 1 5.5-ounce log soft fresh goat cheese
- 1 cup heavy whipping cream (can also use half-and-half to cut down calorie count!)
- 1/2 cup hazelnuts, toasted, husked, coarsely chopped
1. Preheat oven to 400°F. Put butternut squash cubes in a bowl and toss with olive oil, salt, and pepper. Spread them out in a rimmed baking sheet or glass pan. Roast until tender and beginning to brown, stirring occasionally, about 35 minutes.
2. Melt 2 tablespoons of butter in a skillet over medium heat. Add chopped leeks and sage, season with salt and pepper, and saute until tender and brown for about 15 minutes.
3. Coat a 13×9 glass pan with the remaining 1 tablespoon butter. Spread half of the leek mixture over the bottom of the pan, sprinkle with half of squash and half of goat cheese, and repeat the layering. (The dish can be chilled and stored in the refrigerator for up to one day at this point)
4. Preheat oven to 375°F. Pour cream evenly over gratin, and sprinkle with toasted chopped hazelnuts. Bake, uncovered, until it is heated through and the cream is bubbling, about 30-40 minutes.
Thanks for reading, and enjoy!