✤1- 3¼ lb calabaza or butternut squash, peeled & cut into 1-inch cubes (~1476g flesh)
✤1 tbsp olive oil
✤ salt & pepper, to taste
✤2 tbsp unsalted butter
✤2 cups (~160g) leeks, white & light green parts, thinly sliced
✤1 tbsp fresh sage, minced
✤6 oz soft goat cheese, crumbled
✤1 cup heavy whipping cream
✤1/2 cup (60g) hazelnuts, chopped
❖Preheat oven to 400°F (200°C).
❖Place squash in a shallow roasting pan, drizzle with the oil and sprinkle with salt & pepper, stirring to coat. Roast about 25 min or until tender, stirring once.
❖Reduce oven temp to 375°F (190°C).
❖In a large saucepan, melt the butter over med heat. Add the leeks & sage and cook for 4 min, or until leeks are tender but not brown, stirring frequently.
❖Grease a 2-quart baking dish. Spread half of leek mix on bottom, then layer half of the squash, then dot with half of the goat cheese; repeat these layers again.
❖Pour the heavy cream over the whole mix, sprinkle with a pinch of salt and top with the hazelnuts.
❖Bake uncovered about 35 minn or until bubbly and nuts are toasted. Let stand 10 min before serving.
