This side dish pairs well with the upcoming holiday flavors. Serve it as a new and original accompaniment to your turkey, or take it to the next holiday potluck party. It’s simple, classy, and delicious.
- 2 Medium sized butternut squash, peeled, seeded, cut into 1-inch cubes
- 2 Tablespoons olive oil
- 1/2 Stick of butter, divided
- 3 cups sliced leeks (white and pale green parts only)
- 2 Teaspoons chopped fresh sage
- 1 5.5-ounce log soft fresh goat cheese
- 1 cup heavy cream
- 1/2 cup hazelnuts, toasted, husked, coarsely chopped
- Salt and pepper to taste
Preheat oven to 400°F. Place butternut squash cubes and olive oil in a large bowl, sprinkle generously 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, stirring occasionally, about 35 minutes.
Meanwhile, melt 3 tablespoons of the butter in a medium sauté pan over medium-low heat. Add the sliced leeks and chopped sage, sprinkle with salt and pepper. Sauté until tender but not brown, about 15 minutes. Coat an 11×7-inch baking dish with remaining 1 tablespoon butter. Spread half of the leek mixture over bottom of prepared baking dish. Sprinkle with half of the squash, then half of the crumbled goat cheese. Repeat layering with leeks, squash, and cheese.
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