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Butternut Squash Gratin with Goat Cheese and Hazelnuts

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This elegant butternut squash gratin with goat’s cheese and hazelnuts is a wonderful addition to any vegetarian repertoire. The recipe combines the natural sweetness of roasted squash with the earthy depth of sautéed leeks and fragrant fresh sage. By roasting the squash first, you achieve a concentrated flavour and a soft texture that pairs beautifully with the richness of the double cream. The tanginess of the melted goat’s cheese cuts through the sweetness, creating a perfectly balanced savoury dish.

Ideal for a Sunday roast accompaniment or a sophisticated midweek meal, this gratin can be prepared a day in advance, making it excellent for stress-free entertaining. The toasted hazelnuts provide a necessary crunch, lifting the textures of the dish. Serve it alongside a crisp green salad or as a hearty centrepiece for a seasonal autumn dinner.

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Ingredients for Butternut Squash Gratin with Goat Cheese and Hazelnuts

  • 1.6kg butternut squash (about 2 medium), peeled, seeded, cut into 3/4- to 1-inch cubes (1925ml )

  • 2 tablespoons olive oil

  • Coarse kosher salt

  • 60ml (1/2 stick) butter, divided

  • 675g sliced leeks (white and pale green parts only)

  • 1 1/2 teaspoons chopped fresh sage

  • 30g log soft fresh goat cheese

  • 240ml double cream

  • 120ml hazelnuts, toasted, husked, coarsely chopped

How to make Butternut Squash Gratin with Goat Cheese and Hazelnuts

Preheat oven to 204°C. Place butternut squash cubes and olive oil in large bowl; sprinkle with coarse kosher salt and ground pepper 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, melt 45ml butter 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 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 191°C. 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).

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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