Courtesy of Epicurious
3.5 lb butternut squash, peeled, seeded, cut into 3/4 inch cubes (about 8 cups)
2 Tbsp olive oil
4 Tbsp butter, divided
3 cups sliced leeks (white and pale green parts only)
1.5 tsp chopped fresh sage
5.5 oz soft fresh goat cheese
1 cup heavy whipping cream
1/2 cup hazelnuts, toasted, husked and coarsely chopped
Preheat oven to 400 degrees F. Place butternut squash cubes and olive oil in a large bow. Sprinkle with salt and ground pepper, and toss to coat. Spread
out squash cubes on a 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. Saute
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. 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.)