Butternut Squash Gratin with Goat Cheese and Pinenuts

(Adapted from Bon Appétit | November 2007)
Servings: Makes 8 to 10 servings

Ingredients

3½ pounds butternut squash (about 2 medium), peeled, seeded, cut into 3/4- to 1-inch cubes (8 cups)
Olive oil
Coarse kosher salt
3 cups sliced leeks (white and pale green parts only)
1½ teaspoons chopped fresh sage
1 5.5-ounce log soft fresh goat cheese
1 cup yogurt
½ cup pine nuts, toasted, (can use any other nut – hazelnuts, pecans, almonds etc)

Preparation

Preheat oven to 400°F. Place butternut squash cubes in large bowl; sprinkle with coarse kosher salt and ground pepper, drizzle over olive oil 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, heat 3 tablespoons olive oil 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 a little olive oil. 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. Can be made 1 day ahead. Cover and chill.

Preheat oven to 375°F. Pour cream evenly over gratin. Sprinkle with toasted pine nuts. Bake uncovered until gratin is heated through and yogurt is bubbling, about 30 minutes (40 minutes if previously chilled).