2 Tblsp olive oil
3 lbs hard winter squash (butternut squash or Kobocha) peeled, seed and cubed
4 medium leeks, sliced up to the tough dark green parts, submerged in water and drained to remove all the sand.
salt & pepper
1 Tblsp fresh sage leaves, chopped
6 oz fresh chevre (soft goat cheese)
1 cup heavy cream
3/4 cup toasted hazelnuts, chopped
Preheat the oven to moderate (400) In this case toss the cubed squash with olive oil and season with salt and pepper. Spread out on a baking sheet and roast for 30 – 40 minutes until starting to brown.
In the mean time, sauté the sliced leeks in olive oil until thoroughly wilted.
Grease a suitable casserole dish and layer the dish with leeks first, squash next, and then crumbled cheese. Repeat until the ingredients are used up. You can store this casserole at this point for use later. Otherwise, pour cream over the whole thing and top with chopped hazelnuts. Bake until the cream is bubbling and setting up – start checking at 30 minutes.