1 butternut squash
1 tablespoon butter, melted
1/2 cup heavy cream
salt and freshly ground black pepper to taste
1/2 teaspoon rosemary (or thyme) leaves
freshly grated nutmeg to taste
1 cup fresh goat cheese
2 tablespoons chopped hazelnuts
- Microwave the squash for a minute or two to make peeling and cutting easier. Peel, halve lengthwise and seed the squash. Cut crosswise into ¼-inch slices and blanch for 1 minute.
- Preheat oven to 350°F. Brush a large, shallow baking dish with melted butter. Arrange the squash slices in the dish.
- In a small bowl, combine the cream, salt, pepper, rosemary and nutmeg. Pour the cream over the squash slices, sprinkle with goat cheese and hazelnuts.
- Bake uncovered in the upper third of the oven for 25 to 30 minutes, or until the squash is tender and cream is bubbling.