Butternut Squash Goat Cheese Gratin
This Butternut Squash Goat Cheese Gratin with leeks and toasted hazelnuts is the cozy, crowd-pleasing side your Thanksgiving table needs this year. Most of the cook time is hands-off in the oven, which frees you up for the turkey, the pies and everything else.
Quick Look: Butternut Squash Goat Cheese Gratin
Ready In: 1 hour 25 minutes
Serves: 8 servings
Calories: 269 Calories
Main Ingredients: Butternut squash, leeks, fresh sage, goat cheese, heavy cream, hazelnuts
Why You'll Love It: Simple to assemble, mostly hands-off, and a holiday-worthy side the whole family will eat
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I've been making this Butternut Squash Gratin for more than 10 years, and it still shows up on our holiday table every single year. Sweet roasted squash and soft, buttery leeks get tucked into one baking dish, topped with crumbled goat cheese and crunchy hazelnuts, and finished with a drizzle of cream that bubbles up in the oven.
After a decade of making it, I've barely changed a thing, because it just works. The combination of the squash, goat cheese, and hazelnuts is pure perfection, especially for a holiday dinner table!
It's easy and family friendly, and while it isn't a 30-minute weeknight dish, most of that time is the oven doing the work. It sits right at home next to my Roasted Garlic Mashed Potatoes, Brown Butter Roasted Brussels Sprouts, Hasselback Sweet Potato Casserole and Chorizo Sweet Potato and Apple Stuffing if you're building out your holiday menu.
Why You'll Love This Recipe
Holiday-worthy, not fussy - It looks and tastes special, but the steps are simple: roast, sauté, layer and bake.
Mostly hands-off - The leeks cook while the squash roasts, and the final bake needs zero babysitting.
Great mix of textures - Tender squash, creamy goat cheese and cream, and a crunchy hazelnut topping in every bite.
A veggie side everyone eats - Roasting brings out the natural sweetness of the squash, which helps win over picky eaters.
Can be made ahead - this gratin can easily be assembled (aside from the cream) the day before and then popped in the oven when you're ready!
Key Ingredients
Butternut Squash - One large squash or two small to medium ones. Peel, seed and cut it into ¾ to 1-inch cubes so everything roasts evenly. Pre-cut squash from the store works too and saves a lot of time.
Leeks - Use only the white and light green parts. Leeks have a milder, sweeter flavor than onions and turn soft and buttery when sautéed.
Fresh Sage - Sage and butternut squash are a classic fall pairing. Fresh is best here.
Goat Cheese - A soft, fresh goat cheese log. It crumbles easily and gets creamy and tangy as it bakes.
Heavy Whipping Cream - Drizzled over the top right before baking, it bubbles down around the squash and leeks for a rich, creamy finish.
Hazelnuts - Toasted, husked and coarsely chopped. They add crunch and a nutty flavor that goes well with the sweet squash.
Substitutions and Variations
Swap the nuts - Pecans or walnuts would work in place of hazelnuts.
Change the cheese - Crumbled feta or shredded Gruyère could replace the goat cheese for a different flavor.
Add a crunchy topping - Toss some panko with melted butter and sprinkle it over the top with the hazelnuts.
How to Make Butternut Squash Goat Cheese Gratin
Step 1.
Roast the squash in olive oil, salt, and pepper at 400 degrees for 25 minutes. In a saucepan, saute the leeks, sage, salt, and pepper until softened.
Step 2.
Combine the roasted squash, leeks, hazelnuts, and goat cheese in a baking dish and drizzle with cream. Bake at 375 degrees for 30-35 more minutes. Serve and enjoy!
Expert Tips
Clean your leeks well - Dirt hides between the layers. Slice them first, then swish the slices in a big bowl of cold water and lift them out, leaving the grit behind.
Don't crowd the pan - Spread the squash in a single layer so it roasts instead of steams. Use two baking sheets if needed.
Cook the leeks while the squash roasts - It saves about 10 minutes and keeps the whole recipe moving.
Remember to lower the oven - The squash roasts at 400°F, but the gratin bakes at 375°F. Turn the dial down when the squash comes out.
Plan ahead for the holiday - You can roast the squash and sauté the leeks up to a day ahead and refrigerate them, then assemble except for adding the cream. Add the cream immediately before baking. Bake time may run a few minutes longer from cold.
Storage - Store leftovers in an airtight container in the fridge for up to 3 to 4 days. Reheat in a 350°F oven until warmed through, or in the microwave.
Butternut Squash Goat Cheese Gratin Recipe FAQs
Yes. Roast the squash and cook the leeks up to a day ahead, then assemble except for adding the cream. Add the cream immediately prior to baking and then bake right before serving. You may need to add 5-8 minutes to the baking time to account for the ingredients starting cold.
I've only tested this recipe with fresh squash. Frozen squash releases more water, so the gratin may turn out a little soupy.
It's a natural fit alongside roast turkey, ham, roast chicken or pork tenderloin, plus all the usual holiday sides.
For this recipe, yes. The peel stays tough, and you want soft, tender cubes in every bite.
Other Holiday Sides to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Butternut Squash Goat Cheese Gratin
Ingredients
- 1 large or 2 small/medium butternut squash, peeled, seeded, cut into ¾- to 1-inch cubes (~7-8 cups)
- 2 tablespoons olive oil
- 1 teaspoon Coarse kosher salt
- Black pepper to taste
- 3 tablespoons unsalted butter
- 5 leeks white and light green parts sliced
- 2 tablespoons chopped fresh sage
- 4 ounce log soft fresh goat cheese crumbled
- ¾ cup heavy whipping cream
- ½ cup hazelnuts toasted, husked, coarsely chopped
Instructions
- Preheat oven to 400°F.
- In a large bowl, combine butternut squash cubes, olive oil, ½ teaspoon salt and pepper to taste.
- Transfer to a large rimmed baking sheet.
- Bake in preheated oven for 25 minutes, until tender.
- In a large skillet, add 3 tablespoons butter over medium heat.
- Add sliced leeks and chopped sage and season with ½ teaspoon salt and pepper to taste.
- Sauté until the leeks are tender, about 10 minutes, stirring frequently.
- Grease 9x13" baking dish with cooking spray or oil.
- Combine the leek mixture and roasted butternut squash in baking dish. Give it a little stir to mix them up a bit.
- Sprinkle with goat cheese and hazelnuts evenly.
- Drizzle with heavy cream.
- Bake at 375°F for 30-35 minutes, until the gratin is heated and bubbling.
- Serve and enjoy!
