Monday, November 3, 2008

Butternut squash Gratin

This is one of the dishes I took to the party It came from Bon Appetit
Butternut Squash Gratin with Goat Cheese and Hazelnuts
31/2 pounds butternut squash (about 2 med), peeled, seeded and cut into 3/4 inch cubes (8 cups)
2 T olive oil
coarse kosher salt
4 T. butter
3 cups sliced Leeks, white and pale green parts only
1 1/2 t. chopped sage
1 5.5 oz log of goat cheese
1 cup heavy whipping cream
1/2 c. hazelnuts, toasted, husked, coarsely chopped.
Preheat oven to 400 degrees. Place squash cubes and olive oil in large bowl. Sprinkle with coarse kosher salt and pepper and toss to coat. Spread out on large rimmed baking sheet. Roast until just tender and beginning to brown, stir occasionally, about 35 minutes.
Melt 3T. butter in heavy medium skillet over medium low heat. Add sliced leeks and chopped sage; sprinkle with salt and pepper. Saute until tender but not brown, about 15 minutes. Coat 11 x 7 inch baking pan with 1 T. 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 3750F. Pour cream evenly over gratin. Sprinkle with toasted chopped hazelnuts. Bake uncovered until gratin is heated through and cream is bubbling, about 30 min
This is delicious and quite rich. I think it would be a great side dish for Thanksgiving and the best part is you can get it out of the way the day before.

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