BUTTERNUT SQUASH GRATIN WITH GOAT CHEESE AND ALMONDS.

i'm sure i've never mentioned it before but, i frickin love fall! there is no better time of year. not too cold, not too hot. the crisp air and cozy sweaters. the most scrumptious colors in abundance and the food, oooh the food! i can never get enough of the autumn goodness during these months. i've been craving thanksgiving dinner already and since i didn't have quite the motivation to tackle that beast in my current state of forever pregnant, i opted for one of my most favorite fall recipes. the original recipe can be found here and it's delicious just as it is. i was missing a couple ingredients the other day, so i substituted a bit. it was just as yummy as i had remembered and i'll be making it embarrassingly often this season...if you try it, you will be too. enjoy!


BUTTERNUT SQUASH GRATIN WITH GOAT CHEESE AND ALMONDS

Ingredients:

3.5 lbs of butternut squash, peeled, seeded and cubed(it should be around 8 cups)
2 tablespoons of olive oil
4 tablespoons of butter
2 medium onions, sliced
1 5.5oz log of goat cheese
1 cup of half and half
1/2 cup of almonds, toasted and coarsely chopped
1 tablespoon of dried, ground sage
coarse sea salt
black pepper

Preparation:

Preheat oven to 400°F. Place butternut squash cubes and olive oil in large bowl; sprinkle with coarse kosher salt and ground pepper and toss to coat. Spread out squash cubes on large rimmed baking sheet. Roast until just tender and beginning to brown, stirring occasionally, about 35 minutes.

Meanwhile, melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add sliced leeks and chopped sage; sprinkle with salt and pepper. Sauté until tender but not brown, about 15 minutes. Coat 11x7-inch baking dish with remaining 1 tablespoon butter. Spread half of leek mixture over bottom of prepared baking dish. Sprinkle with half of squash and half of cheese. Repeat layering with leeks, squash, and cheese. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Preheat oven to 375°F. Pour cream evenly over gratin. Sprinkle with toasted chopped hazelnuts. Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes (40 minutes if previously chilled).

*preparations from here, i was too lazy to type them all out myself!