This recipe for Butternut Squash Gratin Casserole was originally written for It’s Yummi over a year ago (wow how time flies!). Please stop over and check out all the fabulous recipes that she shares over on her blog; you’ll be happy you did!
I think this recipe for Butternut Squash Gratin Casserole such a great recipe that I wanted to bring it some more love, so I’m sharing it with you again.
It’s a great balance of flavors, filling earthy butternut squash, oniony leeks, and creamy tangy goat cheese, all wrapped up in a lovely hot gratin. And, all those veggies! Yum! I love to bump up the herb flavors in this gratin by using some Roasted Herb Oil. Take a look here for the easy recipe.
This Butternut Squash Gratin is a great side dish for a simple homemade dinner. Serve it with grilled fish and a lovely glass of wine, and dinner’s all set! It’s also a great dish to take to a potluck or family dinner. Just prep it the day before, and once you get to the party, add the milk and bake it up.
In case you aren’t familiar with leeks, here’s how you handle them: The tasty parts of the leeks are the white and about 1 to 2 inches of the light green parts. The dark green part is very tough, and not really good to eat, but it can be added to broth or stock. I always save the dark green parts, wrap them in freezer bags, and use them to make vegetarian broth. Read more about my broth here. Leeks are grown in sandy soil, and need to be cleaned thoroughly. Cut the dark part (the part you aren’t going to use) and the root end off the leek, then cut the leek lengthwise. Now you will see that there are layers. Rinse the muddy part that’s between the layers out, rubbing with your fingers if necessary. Shake off the excess water, and the leeks are ready to be chopped and cooked.
If you like what you see, please click the yum button: Yum
- 1 large butternut squash peeled, seeded, cut into 3/4- to 1-inch cubes
- 3 tablespoons olive oil divided use
- ½ teaspoon kosher salt plus 1 pinch salt
- ½ teaspoon freshly ground pepper divided use
- 4 leeks white and pale green parts only, cleaned and sliced
- 1 tablespoon fresh thyme leaves
- 4- ounce log soft fresh goat cheese
- 1/3 cup whole milk
- Additional fresh thyme for garnish
- Preheat oven to 400°F. Place butternut squash cubes in large bowl, and drizzle with oil, ½ teaspoon salt, and ¼ teaspoon pepper, and toss to coat. Spread squash cubes onto a large rimmed baking sheet, and roast until just tender and beginning to brown, stirring occasionally, about 35 minutes.
- Meanwhile, in a large heavy skillet over medium-low heat, add oil. Once oil is hot, add leeks and thyme, and sprinkle with a pinch of salt and ¼ teaspoon pepper. Sauté until tender but not brown, about 15 minutes.
- Coat 13x9-inch baking dish with a light drizzle of oil or cooking spray. Spread half of leek mixture over bottom of baking dish. Sprinkle with half of squash and half of goat cheese. Repeat layering with leeks, squash, and goat cheese.
- The gratin can be made one day ahead to this point, cover and chill until ready to bake.
- Preheat oven to 375°F. Pour milk evenly over gratin. Bake, uncovered, until gratin is heated through, about 30 minutes (40 minutes if previously chilled). Enjoy.
Adapted from Bon Appetit