Butternut Squash Gratin with Goat Cheese and Hazelnuts

Ingredients

  • 2 tablespoons olive oil
  • Coarse kosher salt
  • 4 tablespoons (½ stick) butter, divided
  • 3 cups sliced leeks (white and pale green parts only)
  • 1 ½ teaspoons chopped fresh sage
  • 1 5.5-ounce log soft fresh goat cheese
  • 1 cup heavy whipping cream
  • + 1 more ingredients
    • ½ cup hazelnuts, toasted, husked, coarsely chopped

1. 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. ...

View full recipe at SpringPad

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