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!
3 1⁄2 poundsbutternut organic squash , peeled, seeded, and cubed (frozen may be substituted)
2 tablespoonsolive oil
salt and pepper, to taste
4 tablespoonsbutter, divided
2 cups organic onions or leeks, sliced
1 tablespoonorganic fresh sage, minced
2 teaspoonsfresh thyme, minced
5 ouncesbaby spinach, washed
5 ouncessoft goat cheese, chopped
1 cuphalf 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.