Butternut Squash Gratin with Goat Cheese and Hazelnuts

Serves 8


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

  1. 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.
  2. Preheat oven to 350°F.  Brush a large, shallow baking dish with melted butter.  Arrange the squash slices in the dish.
  3. 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.
  4. Bake uncovered in the upper third of the oven for 25 to 30 minutes, or until the squash is tender and cream is bubbling.
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