BUTTERNUT SQUASH GRATIN W/GOAT CHEESE

By á-4171

Ingredients

• 2 butternut squash, peeled, seeded, cut into 1" cubes (8 cups)
• 2 T olive oil
• Coarse sea salt
• 4 T butter
• 3 cups sliced leeks
• 1.5 tsp chopped fresh sage
• 15.5 oz log soft fresh goat cheese
• 1 cup heavy whipping cream
• 1/2 cup walnuts or pine notes, coarsely chopped

Preparation

Step 1

Coat squash in olive oil, sprinkle with salt & pepper.
Spread on large rimmed baking sheet & roast @ 400 until just tender (about 35 minutes)
Melt 3 T butter in heavy skillet & saute leeks with chopped sage until tender but not brown (15 minutes) Season with salt & pepper.
Coat 11x7" baking dish with 1 T butter. Spread half leek mixture over bottom. Top with half of squash & half of cheese. Repeat layering. (Can be made 1 day ahead. Cover & chill)
Pour cream evenly over gratin. Sprinkle with toasted nuts. Bake uncovered @ 375 until cream is bubbling, about 30 minutes.