Sunday, January 18, 2015

Spiced Butternut Squash Gratin

Winter vegetables are the best - and when they are roasted, it really brings out their flavor.  Roasted pumpkin, butternut squash, turnips, spaghetti squash, it's hard to decide where to start.  

Here's a delicious recipe for roasted butternut squash with a hint of spice, balanced with leeks and goat cheese in a rich gratin.  This is perfect for a main dish if you are vegetarian (with a crunchy side salad), or a clever new side dish for Sunday supper (give your green beans a break!). 

1 butternut squash (about 3 lbs)
2 tablespoons of olive oil
salt and pepper
1.5 teaspoons of cumin
1 teaspoon of ground coriander
1/4 teaspoon of cayenne pepper
2 leeks
2 tablespoons of butter
1/4 cup of hazelnuts
6 oz of goat cheese
1 1/4 cup of heavy whipping cream

1.  Peel, seed and dice the butternut squash into cubes.  Heat the oven to 375.

2.  Put the butternut squash in a large bowl.  Combine with olive oil, salt, pepper, cumin, cayenne pepper and coriander.  Mix until the squash is covered with the spices and oil. 

3.  Spread butternut squash cubes on a foil covered tray and roast in the oven for 40 - 45 minutes until fork tender.

4.  While the squash is cooking, slice the leeks (white and light green parts). 

5.   In a sauté pan, heat butter over medium heat, add the leeks and sauté for 10 minutes.

6.  Grease a baking dish with butter.  Put the leeks on the bottom of the dish, and add roasted butternut squash.  Slice rounds of goat cheese and scatter in the dish.  Sprinkle with chopped hazelnuts.  Pour the heavy cream over top.  Place back in oven (still at 375). 

7.  Cook until bubbly and cheese is melting, for about 45 minutes.  Serve immediately!

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