Name: Butternut Squash Gratin with Goat Cheese and Hazelnuts
Yield: Makes 8 to 10 servings
Ingredients: 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

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Butternut Squash Gratin with Goat Cheese and HazelnutsCon Poulos

Squash is often sold already peeled and seeded, making this recipe even easier.

TO GO:

This gratin is a good choice for transporting because it travels well. Either complete the dish at home (wrap it tightly to keep warm) or wait until you get to your destination to add the cream and nuts and then bake.

Recipe notes

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