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Butternut Squash and Sweet Potato Gratin With Goat Cheese and Hazelnuts Recipe

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This recipe for Butternut Squash and Sweet Potato Gratin With Goat Cheese and Hazelnuts is from Linnea's Wedding Shower Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1.5 lbs butternut squash cubes (about 1 medium)
2 lbs sweet potato cubes (about 2 medium)
2 tbsp. olive oil
coarse kosher salt
4 tbsp. butter
3 cups leeks (white and pale green parts only)
1 1/2 tsp. chopped fresh sage
5.5 oz log of soft goat cheese
1 cup heavy whipping cream
1/2 cup of hazelnuts. coarsely chopped

Directions:
Directions:
Preheat oven to 400º. Place butternut squash, sweet potato cubes and olive oil in a large bowl and sprinkle in some salt and ground pepper. Toss the mixture to coat. Spread the cubes across a large baking sheet. Roast for about 35 minutes or until they are just beginning to brown. Stir occasionally.

Melt 3 tbsp. of butter in a heavy metal skillet over a medium-low heat. Add the sliced leaks and chopped sage; sprinkle with salt and pepper. Saute until tender but not brown, about 15 minutes. Coat 11x17 baking dish with the remaining 1 tbsp of butter. Spread half the leak mixture over the bottom of the dish. Sprinkle on half the squash and potato mixture and then half the cheese. Repeat.

Preheat oven to 375º. Chop and toast the hazelnuts. Pour the heavy cream into the baking pan and then sprinkle on the toasted nuts. Bake uncovered until heated through. The cream should be bubbling. Takes about 30 mins.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
about an hour
Personal Notes:
Personal Notes:
One great thing about this is that you can prepare it before whatever event or dinner you are making it for and then bake it right before its time to eat. I did this at a Hallam family Thanksgiving and it was a hit.
Also, you can substitute the heavy cream for 1/2 and 1/2 if you want it a bit lighter. I have done this and it is still rich and delicious.
Something that makes it easier, is to buy butternut squash that has been pre-chopped and de-seeded. They sell it in bags at Trader Joe's.

 

 

 

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