By France Morissette and Joshua Sprague, Beyond the Peel
Roasted squash
1 medium squash (or 1 large, top part only, bottom saved for soup)
1 tablespoon olive oil
Salt and pepper
1. Preheat oven to 375 degrees F.
2. Peel and slice the squash. Cut the top portion into 1/2 inch rounds or cube. The bottom part can be sliced in half, seeds removed and diced or sliced.
3. Brush rounds on both sides with olive oil and season with salt and pepper. If using cubes, toss the whole lot with olive oil and season with salt and pepper.
4. Lay the slices or cubes on a baking sheet and cook until tender, about 30-40 minutes.
Butternut squash leek and hazelnut gratin
1 batch of roasted squash, 12 rounds or equivalent (recipe above)
1 leek, whites only, cleaned and sliced
1 tablespoon butter
1 cup grated Fruiliano or other mild cheese (Mozza, Gouda, Swiss, Monterey Jack)
1 cup heavy cream (or unflavored nut milk, for a lighter options)
3 tablespoons chopped chives
1 tablespoon fresh thyme
1/8 teaspoon nutmeg
Salt and pepper
1/4 cup almond meal
1/4 cup sliced hazelnuts
1. Preheat oven to 375 degrees F.
2. In a medium frying pan over medium heat, cook the leeks with the butter until softened, about 8 minutes. Set aside.
2. Mix the cream with the chives, thyme and nutmeg and set aside.
3. Grease a 9×9-inch baking dish (I used a 6x11-inch). Put half the squash slices (or cubes) in a single layer at the bottom of the pan. Top with half the cooked leeks and half the grated cheese. Sprinkle with salt and pepper. Add a final layer of squash, top with remaining leeks, followed by the cheese. Pour the cream mixture over the squash. Sprinkle with almond meal and hazelnuts.
4. Bake for 30 minutes or until heated through and cheese is melted.
Serve as a meal with a tossed green salad or along side a Thanksgiving Dinner.
Recipe Note: Lighter cream or milk may curdle from the heat of the oven. Use heavy cream in this recipe or nut milk if you’re looking for a lighter option.
