Butternut Squash Goat Cheese Gratin

Be the first to rate!

Roasted butternut squash and buttery sautéed leeks baked with goat cheese, toasted hazelnuts and a drizzle of cream.

Prep Time20

Cook Time1 5

Total Time1 25

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 269kcal

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

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!