Squash Gratin with Goat Cheese and Pecans, a make ahead side with a delicious twist, just in time for Thanksgiving!
Roasted cubes of squash are layered with sauteed leeks and fresh sage. Then goat cheese is dotted into the layers of squash and leeks. Next, heavy cream is drizzled over the assembled gratin. I’ve always said, everything is better with cream (of course I say that about butter and bacon as well.) While the squash still shines through, the cream and goat cheese transform this dish into something sublime.
A topping of pecans make a beautiful and toasty finish. Tracey was our Gourmet Group chef who crafted this side dish. I loved her inspired decision to use Trader Joe’s Sweet & Spicy Pecans. They added a nice little zing.
Squash Gratin with Goat Cheese and Pecans
Best Way to Peel Squash
If you’ve ever peeled raw squash before, you know it’s a perilous task. That’s because these little critters are very hard and awkward to peel. But there is a better way! Check out this link for the Best Way to Peel Squash without cutting off your finger!
Pre-Peeled Squash
I’ve used Market Pantry Steam-in-Bag Butternut Squash for other recipes. If you can lay your hands on a few bags of this product, or any pre-peeled, cubed squash, it would simplify the prep process.
This side dish was part of our Recipes You Always Wanted to Make for Thanksgiving Gourmet Group dinner. Here’s a snapshot of our delicious menu. These additional recipes can be found in the link above and the recipe index.
Asparagus, Leek & Gruyere Tart 
Turkey Roulade with Mushroom-Pancetta Stuffing 
Spinach Salad with Warm Bacon-Pecan Dressing 
Baguette, Smoked Oyster & Pancetta Stuffin Muffins 
Chocolate Bourbon Pecan Pie Cupcakes
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Squash Gratin with Goat Cheese and Pecans
Ingredients
- 3 1/4 lb calabaza or butternut squash, peeled, seeded, cut into 1-inch cubes (8 cups) see link in post for easy technique for peeling
- 2 tablespoons olive oil
- Coarse kosher salt
- 4 tablespoons (1/2 stick) unsalted butter divided
- 2 cups thinly sliced leeks white and pale green parts only
- 2 teaspoons chopped fresh sage or 1/2 tsp. dried sage
- 6 ounces soft fresh goat cheese, crumbled
- 1 cup heavy whipping cream
- 1/2 cup pecans or hazelnuts coarsely chopped
Instructions
- Preheat oven to 400°. Place butternut squash cubes and olive oil in shallow roasting pan; sprinkle with coarse kosher salt and ground pepper and toss to coat. Roast until just tender and beginning to brown, stirring occasionally, about 25 minutes. Reduce oven to 375 degrees.
- Meanwhile, melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add sliced leeks and chopped sage and cook, stirring frequently, until tender but not brown, about 5 minutes. Set aside. Coat 2 quart rectangular baking dish with remaining 1 tablespoon butter. Spread half of leek mixture over bottom of prepared baking dish. Spread half of squash and dot with half of cheese. Repeat layering with leeks, squash, and cheese. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Pour cream evenly over gratin. Sprinkle with remaining 1/2 tsp. salt and chopped nuts. Bake uncovered until gratin is heated through and cream is bubbling, about 35 minutes (40 minutes if previously chilled). Let stand for 5 minutes before serving.
[…] Spinach Salad with Warm Bacon-Pecan Dressing Baguette, Smoked Oyster & Pancetta Stuffin Muffins Squash Gratin with Goat Cheese and Pecan […]