Dinner Club is on hiatus until January now. The holidays are already packed with parties, family gatherings, cookie exchanges and enough other “occasions” to keep us all more than busy! However, just because Dinner Club is on break, doesn’t mean this blog is!
For example: Today’s posting includes a recipe from one of our previous Dinner Club’s that was a huge hit! It was delicious, unusual and just happens to be the perfect type of thing to add to your Thanksgiving table this year. Give it a try for something new!
Skipping December actually works perfectly for our group, but if you have a group up and running and you prefer to go ahead and get together, by all means, go for it. A holiday Dinner Club gathering would be a blast, we all just have way too much going on (including an annual soiree at my place that all of us will be present for anyway) to squeeze it in. We find it refreshing to skip December and pick up with renewed vigor again in the very cold, very dead and boring month of January in Nebraska
Keep watching this blog throughout the month of December. I have plans for postings on great holiday entertaining topics including seasonal baking, great hors d’oeuvres and tips for buffet-style serving!
Back to the recipe! This was made for our “French Foray” back in January of 2008 and it made all of our mouths water for more! The delicate sweetness of butternut squash – fantastic as part of a “turkey centric” meal – was balanced beautifully by the savory tang of sautéed leeks and goat cheese. Hazelnuts may sound strange here, but don’t be tempted to skip them or change them for something else. They emit the flair of the holidays in this dish and provide a satisfying texture to balance the softness of a gratin that is rich with the flavors of cream and sage!
You could also try this paired alongside seared beef tenderloin, as we did for our Dinner Club night. This side dish goes well with nearly any meat entrée and (as it mentions in the recipe) can be made ahead and/or transports well if you’re traveling to another house for Thanksgiving!
Have an amazing holiday! Enjoy your friends and family, be thankful and EAT WELL!
Found at: http://www.epicurious.com/
Bon Appétit | November 2007
*Squash is often sold already peeled and seeded, making this recipe even easier.
Yield: Makes 8 to 10 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
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
Preparation:
Preheat oven to 400°F. Place butternut squash cubes and olive oil in large bowl; sprinkle with coarse kosher salt and ground pepper and toss to coat. Spread out squash cubes on large rimmed baking sheet. Roast until just tender and beginning to brown, stirring occasionally, about 35 minutes.
Meanwhile, melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add sliced leeks and chopped sage; sprinkle with salt and pepper. Sauté until tender but not brown, about 15 minutes. Coat 11x7-inch baking dish with remaining 1 tablespoon butter. Spread half of leek mixture over bottom of prepared baking dish. Sprinkle with half of squash and half of cheese. Repeat layering with leeks, squash, and cheese. DO AHEAD: Can be made 1 day ahead. Cover and chill.Preheat oven to 375°F. Pour cream evenly over gratin. Sprinkle with toasted chopped hazelnuts. Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes (40 minutes if previously chilled).
TO GO:
This gratin is a good choice for transporting because it travels well. Either complete the dish at home (wrap it tightly to keep warm) or wait until you get to your destination to add the cream and nuts and then bake.
This gratin is a good choice for transporting because it travels well. Either complete the dish at home (wrap it tightly to keep warm) or wait until you get to your destination to add the cream and nuts and then bake.
