Butternut Squash Wild Rice Gratin | Fall Recipes

Butternut squash gratin

Butternut squash gratin prep

This is a perfect festive holiday dish. I made it for a Friendsgiving and at the end of the meal everyone was asking for the recipe!

Butternut Squash Wild Rice Gratin


  • 1 cup wild rice
  • 4 Tbsp olive oil
  • Coarse kosher or sea salt
  • Freshly ground pepper
  • 4 Tbsp butter (1/2 stick)
  • 3 1/2 pounds butternut squash (2 medium) peeled, seeded, cut into 3/4-1 inch cubes
  • 4 medium leeks, sliced (white & pale green parts only)
  • 2 Tbsp fresh sage, chopped
  • 10 oz goat cheese
  • 1 cups heavy cream
  • 1 cup hazelnuts, toasted, husked, coarsely chopped


  1. Toast hazelnuts in 350° oven until they start to smell toasted -10 minutes or so. When they are cool enough to handle, enclose them in a clean dish towel and rub firmly to remove the husks. Chop roughly and set aside.
  2. Cook wild rice by simmering in a large pot with enough water to cover by 1 inch. Add more water as needed to fully cook rice. It takes a while to cook, 45 minutes or so. When rice is tender, remove from heat and drain any excess water. Set aside.
  3. Heat oven to 400°. Toss butternut squash with olive oil, salt, and pepper. Spread on sheet pan. Roast until tender, stirring occasionally, about 35 minutes.
  4. Melt 3 Tbsp in a skillet over medium-low heat. Add sliced leeks, sage, salt & pepper. Sauté until tender but not browned, about 10 minutes.
  5. Coat 11x7 baking dish with remaining 1 Tbsp butter.
  6. Spread 1/2 of the wild rice over the bottom. Layer 1/2 the leeks next, followed by squash. Crumble 1/2 the cheese over squash. Repeat with rice, leeks, squash, and cheese.
  7. Pour cream evenly over gratin.
  8. Top with chopped toasted hazelnuts.
  9. Bake at 375° until gratin is heated through, about 30 minutes.
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