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
- 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.
- 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.
- 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.
- 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.
- Coat 11x7 baking dish with remaining 1 Tbsp butter.
- 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.
- Pour cream evenly over gratin.
- Top with chopped toasted hazelnuts.
- Bake at 375° until gratin is heated through, about 30 minutes.
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