Butternut squash gratin with aged gouda and toasted hazelnut topping

By JoanG • October 26, 2010 • 4 Comments

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Butternut squash gratin with aged gouda and toasted hazelnut topping — 1 of 2 Photo by JoanG

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Author Notes: This recipe was inspired by two recipes i have long enjoyed and now tried to combine. One was a roasted squash and root vegetable gratin cooked in white wine and topped with bread crumbs and parmesan cheese, from my coop newsletter. The other is a wonderful kombucha squash tart topped with aged gouda and roasted hazelnuts, in a pastry shell, created by my longtime cooking guru Robin Asbell. I added some crème fraiche to the mix and enjoyed the resulting warm, creamy crunchy gratin. YOu could also add a chopped yam and/or carrots to the dish as well as an onion. Most root vegetables seem to marry well with the squash. - JoanG

Serves 6

1 small butternut squash, about 1 1/2 pounds whole
1 good-sized parsnip, peeled and cut into small chunks, about 1/2 inch
1 large leek, cleaned and cut into 1/2 inch pieces, white and light green part
3 tablespoons olive oil
3-4 cloves garlic, chopped
1 sprig fresh rosemary, stem removed
1/2 cup good white wine
1/2 teaspoon sea salt
freshly ground pepper to taste
1/2 cup good whole grain bread crumbs
4 ounces shredded aged gouda cheese
1/3 cup chooped, toasted hazelnuts
3 Tbsp crème fraiche
2 tablespoons unsalted butter

Peel squash and remove seeds. Cut in good sized chunks, about 1 1/2 inches each.
Arrange squash, leeks and parsnips in lightly gratin pan that has been lightly coated with a little olive oil. Drizzle vegetables with the remaining olive oil, and roast at 375 degrees for about 40-45 minutes.
Remove from oven, stir. Sprinkle with salt and pepper, chooped rosemary, and garlic. Pour the white wine over all. Spread the creme fraiche on top.
Sprinkle with bread crumbs, then hazelnuts, then cheese. Dot with the butter. Return to over and bake for another 45 minutes until the vegetables are tender.
Remove from oven and serve with a glass of the same good white wine. Add a salad, and that can be your October dinner!