Butternut Squash Gratin with Goat Cheese and Hazelnuts

For the most part, I prefer summer to winter. I’ll take the heat over the cold any day. But when it comes to seasonal produce, the winter has some great offerings. Dark leafy greens are always a welcome sight at the grocery store. And summer squash just can’t hold a candle to winter squash. It’s not that I don’t like yellow squash and zucchini. I just prefer the sweeter, meatier winter varieties.

And so does Neko. You just can’t beat roasted kabocha squash. Or an acorn squash half filled with turkey picadillo.

Then there’s the butternut. Shapely and delicious.

One cold day I was searching for inspiration on epicurious and I found a recipe for a butternut squash gratin that involved goat cheese. So you know I had to make it. The gratin is topped with hazelnuts, which I had not cooked with before. They’re a little tricky, but not difficult. To toast them, you toss them in a pan in a 350 degree oven for 10 to 15 minutes. Pull them out, wrap them in a kitchen towel and let them sit for a minute. Then use the towel to rub off the skins. I had a couple of nuts that would not let go of their skins, so it might be good to toast a few more than you need.

I also like that this is a recipe you can prepare earlier in the day or even the day before. Just pull it out of the fridge and pop it in the oven 40 minutes before dinner time.

Butternut Squash Gratin with Goat Cheese and Hazelnuts
from Gourmet via epicurious
(Note: I halved this and made it in a round Pyrex baking dish. There was plenty for the three of us with enough leftover for my lunch the next day.)
3 1/2 pounds butternut squash (about 2 medium), peeled, seeded, cut into 3/4- to 1-inch cubes (8 cups)
2 tablespoons olive oil
Coarse kosher salt
4 tablespoons (1/2 stick) butter, divided
3 cups sliced leeks (white and pale green parts only)
1 1/2 teaspoons chopped fresh sage
1 5.5-ounce log soft fresh goat cheese
1 cup heavy whipping cream
1/2 cup hazelnuts, toasted, husked, coarsely chopped

Preheat oven to 400°F. Place butternut squash cubes and olive oil in large bowl; 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 tablespoons butter in heavy medium skillet over medium-low heat. Add sliced leeks and chopped sage; sprinkle with salt and pepper. Sauté until tender but not brown, about 15 minutes. Coat 11×7-inch baking dish with remaining 1 tablespoon butter. Spread half of leek mixture over bottom of prepared baking dish. Sprinkle with half of squash and half of cheese. Repeat layering with leeks, squash, and cheese. DO AHEAD: Can be made 1 day ahead. Cover and chill.

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 (40 minutes if previously chilled).