Squash Gratin with Goat Cheese and Hazelnuts
Recipe adapted from Bon Appétit Magazine – November 2007
Yield: Makes 8 to 10 servings. This gratin is a good choice for transporting as it travels well. Either complete the dish at home or wait until you get to your destination to add the cream and nuts and then bake.
Ingredients
- 3½ Pounds of squash (Blue Hubbard or Butternut), peeled, seeded, and
cut into ¾ to 1 inch cubes - 2 Tablespoons of Olive Oil
- 4 Tablespoons of Butter (½ stick), divided
- Coarse kosher salt
- Freshly ground black pepper
- 3 Cups sliced leeks (white and pale green parts only)
- 1½ Teaspoons fresh sage (finely chopped)
- 1 5½ Ounce Log of Goat Cheese, more if desired
- 1 Cup heavy whipping cream
- ½ Cup Hazelnuts, toasted, husked, and coarsely chopped
Preparation
Preheat oven to 400°F. Place squash cubes and olive oil in a large bowl, sprinkle with salt and freshly ground pepper, and toss to coat. Spread out squash on a large rimmed baking sheet and roast squash until just tender and beginning to brown, stirring occasionally, for approximately 35 minutes.
While squash is roasting, wash and slice leeks. It works best if you slice the root end from the leek and then slice the leek lengthwise so you can wash out any dirt. Then slice the leek crosswise into 1/16 to 1/8 inch slices. Then melt butter in a heavy skillet over low to medium heat. Once butter is melted, add leeks, chopped sage and salt and pepper. Then sauté leeks and sage until tender, approximately 15 minutes. Do not overcook, leeks will be limp and cut easily with a spoon or fork.
Once squash is roasted and leeks are tender, coat an 11×17 inch baking dish with butter. Divide leek mixture into two equal parts. Place one part in a layer on the bottom of the baking dish. Then divide the squash cubes into two equal parts and layer one half of the squash atop the leek layer. Divide goat cheese into two equal parts and sprinkle one part atop the first layer of leeks and squash. Then repeat the layering process, creating a second layer of leeks, squash and goat cheese.
Note that you can prepare this recipe to this point one day in advance, then seal tightly with plastic wrap or foil and refrigerate. Then, to finish the dish, follow the remaining instructions timing the baking to coincide with the completion of the rest of your meal.
Reduce oven temperature to 375°F or preheat to 375°F if oven turned off while assembling dish. Pour cream over squash, leek and cheese layers, and then top with toasted chopped hazelnuts. Place in oven and bake until the dish is heated through and cream is bubbling to at least 140°F. This will take approximately 30-35 minutes depending upon your oven, and approximately 10 minutes longer if you have previously refrigerated the dish before adding the cream and hazelnuts.
