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Butternut Squash Gratin with Goat Cheese and Hazelnuts

Butternut Squash Gratin with Goat Cheese and Hazelnuts


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Ingredients

  • 3 1/2 pounds butternut squash (about 2 medium), peeled, seeded, cut into 3/4- to 1-inch cubes (8 cups)
  • 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

Recipe Preparation

  • 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.

  • Meanwhile, melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add sliced leeks and chopped sage; sprinkle with salt and pepper. Sauté until tender but not brown, about 15 minutes.

  • Coat 11x7-inch baking dish with remaining 1 tablespoon 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 375°F. Pour cream evenly over gratin. Sprinkle with toasted chopped hazelnuts. Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes (40 minutes if previously chilled).

  • 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.

Reviews Section

Nutritional

  • Serving Size: 1 (302.3 g)
  • Calories 364
  • Total Fat - 24.8 g
  • Saturated Fat - 10.7 g
  • Cholesterol - 81.3 mg
  • Sodium - 742.6 mg
  • Total Carbohydrate - 20.6 g
  • Dietary Fiber - 3.7 g
  • Sugars - 4.8 g
  • Protein - 18.8 g
  • Calcium - 254.2 mg
  • Iron - 2.2 mg
  • Vitamin C - 25 mg
  • Thiamin - 0.1 mg

Step 1

Step 2

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.

Step 3

Meanwhile, melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add sliced leeks and chopped sage sprinkle with salt and pepper. Sauté until tender but not brown, about 15 minutes.

Step 4

Reduce oven to 375F. after squash is roasted.

Step 5

Coat 11x7-inch baking dish with remaining 1 tablespoon butter. Spread half of leek mixture over bottom of prepared baking dish. Add half of the squash and half of the cheese. Repeat layering with leeks, squash, and cheese.

Step 6

Pour cream evenly over gratin. Sprinkle with toasted chopped hazelnuts.

Step 7

Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes.


Butternut Squash Gratin with Goat Cheese and Hazelnuts

Recipe Courtesy of Bon Apetit

4 cups of cubed butternut squash (about 1 medium squash, peeled, seeded and cubed)

2 tablespoons (1/4 stick) butter, divided

1 1/2 cups sliced leeks (white and pale green parts only)

3/4 teaspoon chopped fresh sage

½ of a 5.5-ounce log soft fresh goat cheese

1/4 cup hazelnuts, toasted, husked, coarsely chopped

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.

Meanwhile, melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add sliced leeks and chopped sage sprinkle with salt and pepper. Sauté until tender but not brown, about 15 minutes. Coat an 8-inch baking dish with remaining 1 tablespoon 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 375°F. Pour cream evenly over gratin. Sprinkle with toasted chopped hazelnuts. Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes (40 minutes if previously chilled).


The Pioneer Woman's Best Thanksgiving Recipes

Host a ranch-style turkey day feast with these tried-and-true recipes from Ree Drummond.

Related To:

©2012, Television Food Network, G.P. All Rights Reserved.

Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

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The trick to Ree&rsquos turkey shortcut is all in the prep. Have your butcher cut it into two boneless breasts, two legs and two thighs. Roast and slice it the day before to save time on Thanksgiving. Then when you're ready to eat on Turkey Day, just moisten it with broth and gently warm it up in the oven.

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Butternut Squash and Goat Cheese Gratin


I suspect that the time for writing posts about butternut squash and eating things made with butternut squash is quickly drawing to a close. You all want asparagus and rhubarb and meyer lemons and things that taste like spring and warm weather. I understand this impetus, I really do, but I could not sleep at night thinking that you all would have to live another six to nine months without this recipe in your lives. It is just that delicious. It is more than the sum of its parts. It is what food is supposed to taste like. What this means, of course, is that you should make this right now. Well, you can finish reading this post, if you REALLY need to, but then run to the oven. Chop chop!

I got this recipe from my Aunt Suzi, who is an excellent cook. She makes the best orange cake I have ever had, and is the person who introduced me to the wonder that is panforte. A couple of Christmases ago, she presented me with a bottle of homemade limoncello and a cookbook full of her favorite recipes (from http://www.tastebook.com), which has become a favorite, with this recipe being, in my opinion, the star of the show. It’s a great vegetarian main course or a decadent side dish, and can be served for brunch, lunch or dinner.

You begin by peeling a butternut squash and cutting it into chunks (or buying precut squash), tossing it in olive oil and roasting it. In these pictures, I peeled my own squash and bought some precut, and they caramelized unevenly, but they both tasted fabulous.

Then you sauté some leeks (and you know how I feel about leeks) in butter and fresh sage, toast and peel some hazelnuts (I know, but it’s worth it!) and tumble it all into a gratin dish with some crumbled soft goat cheese. Pour over heavy cream (in a pinch, you can use evaporated milk, but this is your last gasp of winter cooking, you might as well go whole hog) and bake it.

Then you eat it. And keep eating it. And then put it in the refrigerator as leftovers, and when nobody is looking, finish it off yourself, because you won’t want to share.

I can rest now, my work here is done. Go forth into the world and make this gratin. You won’t be sorry.


Butternut Squash Gratin with Goat Cheese and Hazelnut

Preheat oven to 400 degrees. Place squash cubes and olive oil in large bowl sprinkle with kosher salt and ground pepper and toss to coat. Spread out squash on large rimmed baking sheet. Roast until just tender and beginning to brown, stirring occasionally, about 35 minutes.

Meanwhile melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add sliced leeks and chopped sage sprinkle with salt and pepper. Saut? until tender, but not brown, about 15 minutes.

Coat 11x7-inch baking dish with remaining 1 tablespoon butter. Spread half of leek mixture over bottom of prepared baking dish. Sprinkle with half of squash and half of cheese. Repeat layers with leeks, squash and cheese. Can be made one day ahead to this point. Cover and chill.

Preheat oven to 375 degrees. Pour cream evenly over gratin. Sprinkle with toasted chopped hazelnuts. Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes (40 minutes if previously chilled).


Nutritional

  • Serving Size: 1 (302.3 g)
  • Calories 364
  • Total Fat - 24.8 g
  • Saturated Fat - 10.7 g
  • Cholesterol - 81.3 mg
  • Sodium - 742.6 mg
  • Total Carbohydrate - 20.6 g
  • Dietary Fiber - 3.7 g
  • Sugars - 4.8 g
  • Protein - 18.8 g
  • Calcium - 254.2 mg
  • Iron - 2.2 mg
  • Vitamin C - 25 mg
  • Thiamin - 0.1 mg

Step 1

Step 2

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.

Step 3

Meanwhile, melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add sliced leeks and chopped sage sprinkle with salt and pepper. Sauté until tender but not brown, about 15 minutes.

Step 4

Reduce oven to 375F. after squash is roasted.

Step 5

Coat 11x7-inch baking dish with remaining 1 tablespoon butter. Spread half of leek mixture over bottom of prepared baking dish. Add half of the squash and half of the cheese. Repeat layering with leeks, squash, and cheese.

Step 6

Pour cream evenly over gratin. Sprinkle with toasted chopped hazelnuts.

Step 7

Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes.


Place butternut squash cubes and melted fat in a large bowls 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.

Meanwhile, melt 3 T butter in heavy medium skillet over medium-low heat. Add sliced leaks and chopped sate sprinkle with salt and pepper. Sauté until tender but not brown, about 15 minutes. Coat 11x17 inch baking dish with remaining 1 T butter. Spread half of leak mixture over bottom of prepared baking dish. Sprinkle with half of squash and half of cheese. Repeat layering with leaks, squash, and cheese. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Pour cream evenly over gratin. Sprinkle with toasted chopped hazelnuts. Bake uncovered until gratin is heated through and ream is bubbling, about 30 minutes (40 if previously chilled). Enjoy!
Adapted from Bon Appetit


Roasted butternut squash with goat’s cheese

We know you love this classic olive magazine recipe - it's been one of our most popular recipes for years! Butternut squash is a delicious vegetable to stuff with tomatoes, peppers, breadcrumbs and then top with cheese. The best part is getting it out of the oven, golden and bubbling.

Published: March 17, 2015 at 2:59 pm

Ingredients

  • butternut squash 2, small
  • garlic 1 clove, crushed
  • olive oil 3 tbsp
  • dried chilli flakes a pinch
  • thyme 1 tsp, chopped
  • courgette 1, cut into 2cm chunks
  • red pepper 1, cut into 2cm chunks
  • red onions 2 small, cut into thin wedges
  • cherry tomatoes 200g
  • pine nuts 50g
  • goat&rsquos cheese 100g, crumbled
  • breadcrumbs 1 tbsp
  • parsley 1 tbsp, chopped
  • parmesan 1 tbsp

Method

Heat the oven to 200C/fan 180C/gas 6. Cut the squash in half and scoop out the seeds then cut criss-cross patterns over the cut-side of each one. Mix together the garlic, 2 tbsp olive oil, chilli and thyme and brush this mixture over theflesh. Bake for about 30-40 minutes until the flesh is tender.


Butternut Squash and Goats Cheese Lasagne

I googled and googled some more, but could never find a recipe for this, and so I made up my own. It’s beautiful, but very time consuming. I’ve seen it linked to all over the ‘net and people seem to really like it!

Ingredients

  • FOR THE TOMATO SAUCE:
  • 1 Tablespoon Oil
  • 1 clove Garlic, Crushed
  • ½ pounds (1 Cup) Canned Tomatoes, Chopped
  • 1 Tablespoon Tomato Puree
  • 1 teaspoon Sugar
  • ¼ teaspoons Salt
  • ¼ teaspoons Pepper
  • _____
  • FOR THE VEGETABLES:
  • ½ whole Butternut Squash, Chopped Into 2cm Cubes
  • 1 whole Red Onion, Quartered
  • 1 whole Leek, Chopped In Half Lengthwise, Smaller If Desired
  • Olive Oil, For Coating
  • _____
  • FOR THE CHEESE SAUCE:
  • ½ pounds, ½ ounces, weight (1 Cup) Goat Cheese, Divided (60g - 1/4 Cup - Will Be Saved For Crumbling On The Vegetables)
  • 1 Tablespoon Flour
  • 1 cup, 4 tablespoons, ¾ teaspoons, 1-⅞ pinches Milk (about A Mugful)
  • 1 teaspoon Butter
  • _____
  • EXTRAS:
  • 3 whole Lasagne Sheets
  • Grated Cheese (I Used Derby For Its Mild Flavour)

Preparation

Serves four with a side salad or green veggies. I ate two servings and felt like I’d over eaten, so it is quite filling.

450 calories per serving. 25.4g fat – 15.2g saturated (this is high, but it’s a cheesy dish). These are rough estimates gained by putting the recipe into a calorie counting-magig. I have more stats if needed.

1. Preheat the oven to 220 C.

2. Chop up the squash, onion and leek, ready for roasting.

3. Throw the veggies into a pan, coating with oil (jumble it up with your hands if you will) and roast for 45 minutes, checking every 10 to 15 minutes.

4. In the meantime, heat some oil in a frying pan and add the canned tomatoes, garlic, tomato puree, sugar, salt and pepper. Bring to the boil and then allow to simmer for 10 minutes. If you double the sauce, increase the time to 20 minutes.

5. While this is going, chop up 3/4ths of the goat cheese as best you can (tricky stuff, unless you use the hard variety and can grate it) and put it in a saucepan.

6. Add the flour, milk, butter and any salt/pepper/paprika to taste. Heat on the hob and keep stirring until it’s thickened. Don’t allow the cheese sauce to boil.

7. With all this preparation and sauce-making, the roast veggies should be done. Put half in the bottom of the dish, crumble some of the remaining goat cheese on, and cover with the tomato sauce. Put the lasagna sheets on top.

8. Put the rest of the veggies in, crumble the remaining goat cheese and cover with most of the cheese sauce. Put lasagna sheets on.

9. Put the rest of the cheese sauce on top and add a bit of grated cheese.



Comments:

  1. Kagagal

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  2. Fenriramar

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  3. JoJotilar

    philosophically so ...

  4. Tomi

    Sorry for interfering ... I understand this issue. Ready to help.



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