I lightened this recipe a bit, and it makes for a wonderful vegetarian entree; or a nice side dish for a Fall dinner. It's moist but not creamy, and the leeks, cheese and sage give a savory counterpoint to the sweetness of the squash. I'm planning on quadrupling it for Thanksgiving.
Butternut Squash Gratin with Goat Cheese and Nuts adapted from Bon Appetit
Makes 4-6 servings. Multiply ingredients as needed.
4 cups cubed butternut squash (about 1 medium)
Pam or spray oil; or a bit of olive oil
Coarse kosher salt
1 tablespoon butter
1 cup sliced leeks (white and pale green parts only)
1 Tablespoon or more chopped fresh sage
2-3 ounces soft fresh goat cheese (about ½ cup)
1/2 cup or more lowfat Half and Half or whole milk
1/4 cup hazelnuts or pecans, toasted, coarsely chopped
Preheat oven to 400°F. Spread out squash cubes on oil-sprayed or oil-rubbed large rimmed baking sheet. Spray or rub all squash surfaces with oil. Sprinkle with salt and pepper. Roast until just tender and beginning to brown, stirring occasionally, about 35 minutes.
Meanwhile, melt 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. Spray 8x8-inch baking dish with oil. Combine leeks, squash, and cheese in the dish. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Preheat oven to 375°F. Pour half and half or milk evenly over gratin. Add more if desired—it should be halfway up the sides of the dish. Sprinkle with toasted chopped hazelnuts or pecans. Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes (40 minutes if previously chilled).