Name: Butternut Squash Gratin with Goat Cheese and Hazelnuts
Yield: Servings
Ingredients: 3 1/2 pounds butternut squash (about 2 medium), peeled, seeded, cut into 3/4- to 1-inch cubes (8 cups); 2 tablespoons olive oil; Coarse kosher salt; 4 tablespoons (1/2 stick) butter, divided; 3 cups sliced leeks (white and pale green parts only); 1 1/2 teaspoons chopped fresh sage; 1 5.5- ounce log soft fresh goat cheese; 1 cup heavy whipping cream; 1/2 cup hazelnuts, toasted, husked, coarsely chopped

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