Baking Dish - Essential for baking gratins and similar dishes.
Mixing Bowls - Useful for combining ingredients like squash puree, cheese mixture, etc.
Cutting Board and Chef's Knife - Necessary for chopping vegetables and nuts.
Measuring Cups and Spoons - For precise measurements of ingredients.
Food Processor or Blender (optional) - To make a smooth squash puree if needed, though the recipe does not specifically require this step.
Baking Sheet for Roasting Hazelnuts - If hazelnuts are purchased pre-roasted; otherwise, using an oven to roast them can enhance their flavor.
Grater (optional) - Useful if the recipe or personal preference requires shredded ingredients like cheese or vegetables.
Whisk - For whipping goat cheese with other ingredients if a lighter mixture is preferred in layers for gratin.
Baking Spray (optional) - To prevent sticking if the dish isn't covered by foil or another layer while baking.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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