Butternut Squash Gratin

This warm cheesy gratin will delight vegetarians and meat eaters alike!
This is my kind of comfort food, it's cheesy, delicious and it reheats really well so it's a wonderful make ahead or potluck dish.
Butternut Squash Gratin


  1.  Toss the butternut squash with 1-3 teaspoons olive oil, salt and pepper,  place the squash on a baking sheet.  Bake for 30 minutes at 400 degrees.
  2. Chop and rinse the leeks. Saute them for a few minutes with 1 tsp. olive oil and salt.  When they turn translucent add a few sage leaves. Cook for another 2-3 minutes.
  3. Mash half your  roasted butternut squash in a bowl and keep the rest cubed, make sure the cubes aren’t too big.
  4. Combine the butternut squash with the leeks, bell pepper and chopped sage.
  5. Pour half of the mixture into a baking dish and layer on some parmesan and goat cheese
  6. Add the rest of the squash mixture and top with cream, chopped hazelnuts and the rest of the parmesan. If you are making this dish ahead of time, you can cover and refrigerate it for up to 2 days, bake right before serving, it’s best when the cheese is warm and bubbly.
  7. Bake for 15-20 minutes at 350 degrees.