JANE KALIANOVS BUTTERNUT SQUASH GRATIN

This recipe won Second Place in my recipe contest, May 2024.

RECIPE: Butternut Squash Gratin with Goat Cheese and Hazelnuts
This is a delicious savory alternative to the candied yams served at Thanksgiving. It's requested at all of my Thanksgiving meals. It also makes a nice side dish with grilled pork tenderloin or beef anytime of the year.  

Ingredients
4 pounds butternut squash (about 2 medium-large) peeled, seeded, cut into 1-inch cubes (8-10 cups)
3 tablespoons good olive oil
Sea salt, fresh ground pepper
4 tablespoons (1/2 stick) butter, divided
3 cups sliced leeks (white and pale green parts)
3 teaspoons chopped fresh sage
6-8 ounces soft fresh goat cheese
1 and 1/2 cups heavy whipping cream
1/2 cup chopped hazelnuts

Directions
Preheat oven to 400 degrees. Place squash cubes and olive oil in large bowl; sprinkle with salt and pepper and toss to coat. Spread squash on large rimmed baking sheet.  Roast until just tender and beginning to brown, stirring occasionally, about 30 minutes. Remove and set aside.

Meanwhile, melt 3 tablespoons butter in heavy medium skillet over medium-low heat; add leeks and chopped sage, sprinkle with salt and pepper. Sauté until tender but not brown (about 10 minutes).

Coat an 11x7-inch baking dish with remaining butter. Spread half of leek mixture over bottom of dish. Sprinkle with half of squash and half of cheese. Repeat layering with leeks, squash and cheese.

Preheat oven to 375 degrees. Pour cream evenly over gratin. Sprinkle with hazelnuts. Bake uncovered until gratin is heated throughout and cream is bubbling, about 30 minutes.