Enjoy This Savory Butternut Squash Gratin Recipe
3 ½ pounds butternut squash (about 2 medium), peeled, seeded & cut into ¾” cubes (8 cups)
6 T butter, ghee, duck fat, etc., divided
Coarse Kosher salt
3 C sliced leeks (white & pale green parts only)
1 ½ t chopped fresh sage
1 5.5-ounce log soft fresh goat cheese
1 C heavy whipping cream
½ C hazelnuts, toasted, husked, coarsely chopped
Preheat oven to 400°
Place butternut squash cubes and melted fat in a large bowls; sprinkle 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 T butter in heavy medium skillet over medium-low heat. Add sliced leaks and chopped sate; sprinkle with salt and pepper. Sauté until tender but not brown, about 15 minutes. Coat 11x17 inch baking dish with remaining 1 T butter. Spread half of leak mixture over bottom of prepared baking dish. Sprinkle with half of squash and half of cheese. Repeat layering with leaks, squash, and cheese. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Preheat oven to 375°
Pour cream evenly over gratin. Sprinkle with toasted chopped hazelnuts. Bake uncovered until gratin is heated through and ream is bubbling, about 30 minutes (40 if previously chilled). Enjoy!
Adapted from Bon Appetit