Squash Gratin With Goat Cheese And Hazelnuts - cooking recipe

Ingredients

1/2 cup hazelnuts
4 1/2 lb winter squash, peeled, cut into 3/4 inch cubes
2 tbsp extra-virgin olive oil
3 tbsp butter, softened
2 None leeks, sliced
1 tsp fresh sage, chopped, plus extra leaves to garnish
6.5 oz goat cheese, crumbled
1 cup light sour cream

Preparation

Preheat oven to 400\u00b0F. Grease a baking dish with butter.
Spread hazelnuts on a baking tray. Toast in oven for 8-10 mins, until fragrant. Transfer to a clean tea towel and rub to remove skin. Chop coarsely.
Toss winter squash with oil. Season. Spread on a baking tray. Bake for 30-35 mins, until tender and beginning to brown, tossing occasionally.
Meanwhile, melt butter in a frying pan over medium heat. Saute leeks and sage for 10-15 mins, until tender. Season.
Reduce heat to 375\u00b0F. Spread 1/2 leek mixture in prepared dish. Arrange 1/2 squash over top and sprinkle with 1/2 the goat cheese. Repeat layers. Spread sour cream over top and sprinkle with hazelnuts. Bake, uncovered, for 25-30 mins, until heated through and bubbling.