Baked Butternut Squash with Goat Cheese and Hazelnuts

Main Dishes | American cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Baked Butternut Squash with Goat Cheese and Hazelnuts

Ingredients

Butternut Squash - 4 lbs
Leek - 3 stalks
Goat cheese - 5.3 oz
Sage - 1½ teaspoons
Hazelnut - 3 oz
10% cream - 1 cup
Olive Oil - 2 tablespoons
Butter - 4 tablespoons
Coarse Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Preheat the oven to 200°C. Cut the flesh of the squash into 2-3 cm cubes, mix with olive oil, coarse salt, and freshly ground pepper. Place in the oven for 35 minutes, stirring 2-3 times, until tender.

Step 2

While the squash is cooking, heat 3 tablespoons of butter in a skillet over medium heat. Add the sliced leek (only the white and light green parts) and finely chopped fresh sage, season with salt and pepper. Sauté until soft but not browned, about 15 minutes.

Step 3

Grease a deep baking dish with the remaining butter. Layer half of the leek and sage mixture, then half of the squash and half of the goat cheese. Add another layer of the leek mixture, squash, and cheese.

Step 4

Preheat the oven to 180°C. Pour the cream over everything, and sprinkle the roughly chopped nuts on top. Bake in the oven until the cream starts to boil, about 30 minutes.