1 large winter squash, peeled and cubed
1/2 stick butter
2 leeks, sliced
1 1/2tsp fresh sage, chopped
4-8oz plain chévre
1c heavy cream
1/2c hazelnuts, toasted and chopped
Preheat the oven to 400°F.
Coat squash cubes with olive oil, then sprinkle with salt and pepper. Spread the squash cubes on a baking sheet and roast in the oven for about 30-35 minutes, until just tender.
While the squash is roasting, melt 3Tbsp of the butter in a saucepan. Add the sliced leeks and chopped sage and a sprinkle of salt and pepper. Saute until tender, about 10-15 minutes.
Use the rest of the butter to coat a baking dish. Add half of the sauteed leek mixture to the bottom of the baking dish. Then layer half of the squash, then half of the chévre. Repeat these layers one more time. If you are preparing ahead of time, stop here, cover and refrigerate.
Adjust oven to 375°F. Pour cream evenly over the layers of squash, leeks and cheese. Sprinkle toasted hazelnuts over the top. Bake until heated through, 30-35 minutes. (40-45 minutes if previously refrigerated.)