c i r k a

Butternut Squash Gratin with Goat Cheese

  • 2 butternut squash (3 1/2lb total) - peeled, seeded, cut into 1“ pieces
  • 2 Tbsp olive oil
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 Tbsp unsalted butter
  • Bunch of leeks (2 cups) - thinly sliced
  • 2 tsp snipped fresh sage or 1/2 tsp dried
  • 6 oz. goat cheese - crumbled into 1/2” pieces
  • 1 cup whipping cream (substitute 1 cup milk + 1 Tbsp corn starch)
  • 1/2 cup hazelnuts or pumpkin sees - coarsely chopped

  1. Place squash on 2 cookie sheets. Drizzle with olive oil and sprinkle with 1 tsp of the salt and pepper; toss to coat. Roast in 400 deg oven about 30 min or until tender, stirring once. Remove from oven and set aside. Lower oven temp to 375 deg.
  2. In skillet melt 2 Tbsp butter over med heat. Add the leeks and sage, and cook for 4-5 min or until leeks are tender, but not brown, stirring frequently. Remove from heat and set aside.
  3. Butter a 2-3 qut. casserole dish with the remaining 1 Tbsp butter. Spread half of the leek mixture over the bottom of the buttered baking dish, add half of the squash and dot with half of the goat cheese. Repeat the layers with the remaining leek mixture, squash and cheese.
  4. Pour whipping cream evenly over the layers in the dish. Sprinkle with remaining 1/2 tsp salt and the hazelnuts. Bake uncovered, in the 375 deg oven about 35 min. or until the cream is bubbly and the nuts are toasted. Let stand 5 min. before serving.

Serves: 8-10      Total cook time: 70 min.
Source: Midwest Living October 2011

recipe/butternutsquashgratinwithgoatcheese.txt · Last modified: 2012/02/09 04:04 (external edit)