Winter Squash Gratin with Goat Cheese and Hazelnuts

-Preheat your oven to 400 degrees.

-Peel, seed and cut 1 winter squash into 1-inch cubes.

-Place the squash cubes on a baking tray and toss with the following:

2 TBS olive oil

A sprinkle of sea salt

Some pepper

-Roast until just tender and beginning to brown, stirring occasionally for about 35 minutes.

-Meanwhile, melt 3 TBS butter in a heavy skillet over medium-low heat.

-Add the following:

2 sliced leeks

1 TBS chopped sage

salt and pepper

-Sauté until tender but not brown, about 10 minutes.

-Coat an 11x7-inch baking dish with 1 TBS butter.

-Spread half the leek mixture over the bottom of the baking dish and then when finished roasting, spread half of the squash over the leeks.

-Crumble up a 5.5-ounce log of chevre goat cheese and sprinkle half over the leeks/squash in the baking dish.

-Repeat layering of leeks/squash/goat cheese.

-Pour 1 cup of heavy cream over the gratin.

-Sprinkle with ½ cup toasted chopped hazelnuts.

-Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes.

Winter Squash Gratin with Goat Cheese and Hazelnuts

-Preheat your oven to 375 degrees.

-Peel, seed and then cut 1 winter squash into 1-inch cubes.

-Place the squash cubes on a baking tray and coat with the following:

2 TBS olive oil

A sprinkle of sea salt and some pepper

-Roast until just tender and beginning to brown, stirring occasionally for about 35 minutes.

-Meanwhile, melt 3 TBS butter in a heavy skillet over medium-low heat.

-Add the following:

2 leeks, washed and cut into half moon shaped pieces

1 tsp dried sage

Sea salt and pepper

-Sauté until tender but not brown, about 7 minutes.

-Coat an 11x7-inch baking dish with 1 TBS butter.

-Spread half the leek mixture over the bottom of the baking dish and then when finished roasting, spread half of the squash over the leeks.

-Crumble up a 5.5-ounce log of chevre goat cheese and sprinkle half over the leeks/squash in the baking dish.

-Repeat layering of leeks/squash/goat cheese.

-Pour 1 cup of heavy cream over the gratin. 

-Sprinkle with ½ cup toasted chopped hazelnuts.

-Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes.

Pumpkin Pie

You can freeze any remaining puree to use for later pies or make pumpkin muffins.

-Cut 1 pumpkin or 1 red kuri squash in half, scoop out the seeds and place cut-side down on a rimmed cookie sheet.

-Bake at 350 until pumpkin or squash is very soft, about 1 hour and 15 minutes.

-Let cool and then scoop out the inside.

-Puree in a blender until very smooth, adding the juice from the cookie sheet if necessary to make s smooth paste.

-Buy or make 1 pie crust.

For the pie: Preheat your oven to 350 degrees.

-Bring 1½ cups half-and-half to a boil and then remove from heat.

-Combine the following:

 3 whole beaten eggs

¼ cup maple syrup

½ cup brown sugar

½ tsp salt

½ tsp cinnamon

¼ tsp nutmeg

¼ tsp ginger

1½ cups pumpkin puree

-Add the half-and-half and then pour into the pie shell and bake for about 50 minutes until filling is set.

Sweet and Spicy Toasted Squash or Pumpkin Seeds

-Preheat your oven to 350 degrees.

-Scoop out and then rinse the seeds from a pumpkin or squash or two.

-Pat the seeds dry.

-Toss together with the following:

1 TBS brown sugar

½ tsp sea salt

1/8 tsp cayenne

1 TBS melted butter

-Toast in one layer in a shallow non-stick baking pan until golden, about 5 minutes, then stir and return to oven for another 5 minutes.