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Butternut Squash Gratin with Goat Cheese and Hazelnuts
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Savory leeks and sweet squash combine in this warming dish sure to tempt every taste bud and leave you feeling satisfied. Add this to your menu for a perfect complement to any fall table; a sure winner for your holiday table too!
8-10
1⁄2
cup
hazelnuts
3 1⁄2
pounds
organic butternut squash , peeled, seeded, and cubed (frozen may be substituted)
2
tablespoons
Natural Grocers® Brand Organic Extra Virgin Olive Oil
Natural Grocers Brand Bulk Real Salt and Organic Black Pepper, to taste
4
tablespoons
organic butter, divided
2
cups
organic onions or leeks, sliced
1
tablespoon
organic fresh sage, minced
2
teaspoons
organic fresh thyme, minced
1⁄4
teaspoon
Natural Grocers Brand Bulk Organic Ground Nutmeg
5
ounces
organic baby spinach, washed
5
ounces
soft goat cheese, chopped
1
cup
organic half and half, or plain, unsweetened hazelnut milk
- Preheat oven to 400° F.
- Heat the hazelnuts in a skillet over medium-low heat. Cook, stirring frequently, until nuts just start to turn a little brown and smell fragrant. Transfer the nuts to a plate to cool.
- Place butternut squash, olive oil, salt and pepper in a large bowl and toss to coat evenly. Transfer the seasoned squash onto a baking sheet and roast until just tender and beginning to brown, about 25 minutes. Set aside.
- Reduce the oven to 375° F.
- In a sauté pan, heat 3 tablespoons of butter over medium heat and add the onions or leeks, sage, thyme, and nutmeg. Cook 15 minutes, or until onions/leeks are soft. Remove from the heat and stir in the spinach.
- Butter a 9x13” baking dish; spread half of the onion mixture over the bottom. Next layer half of the squash and half of the goat cheese. Repeat the layering with rest of the onions/leeks, squash, and goat cheese. Pour the half and half over the gratin. Coarsely chop the hazelnuts and sprinkle them over the top. Bake uncovered until bubbling, about 35 minutes.