Hi All - I'm pretty new here...I just found this recipe a month or so ago and tried it. Wow, super good. People that don't like squash liked it.
3 1/2 pounds butternut squash (about 2 medium), peeled, seeded, cut into 3/4- to 1-inch cubes (8 cups)
2 tablespoons olive oil
Coarse kosher salt
4 tablespoons (1/2 stick) butter, divided
1 cup onion, diced
1 1/ teaspoons chopped fresh sage
1 5.5-ounce log soft fresh goat cheese
1/2 cup hazelnuts, toasted, husked, coarsely chopped
Preheat oven to 400°F. 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 3 tablespoons butter in heavy medium skillet over medium-low heat. Add onion and chopped sage; sprinkle with salt and pepper. Sauté until tender but not brown. Coat 11x7-inch baking dish with remaining 1 tablespoon butter. Spread half of onion mixture over bottom of prepared baking dish. Sprinkle with half of squash and half of cheese. Repeat layering with onion, squash, and cheese.
Preheat oven to 375°F. Sprinkle with toasted chopped hazelnuts and cheese. Bake uncovered until gratin is heated through - 30 minutes