This is a perfect festive holiday or fall dish. I made it for a Friendsgiving and at the end of the meal everyone was asking for the recipe! Print Yum Butternut Squash Wild Rice Gratin Ingredients1 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 choppedInstructions 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…

The post Butternut Squash Wild Rice Gratin | Fall Recipes first appeared on Fortuitous Foodies.

The post Butternut Squash Wild Rice Gratin | Fall Recipes appeared first on Fortuitous Foodies.