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Butternut squash, leek, and hazelnut gratin

Butternut squash gratin can be served for lunch with a side salad, or as a side for a holiday meal.

By Beyond the Peel / October 8, 2013

Combine roasted butternut squash, leeks, cheese, and fresh herbs then top it off with hazelnuts to make a creamy baked gratin.

Beyond the Peel


Depending on which camp you’re in, the arrival of fall is good news or bad news. Either way, cheesy butternut squash gratin with leeks and hazelnuts is good news! We chose to eat this for lunch one day with a salad and then had it for dinner as a side dish. It makes about 6 servings but can definitely be made to serve a crowd if need be. (For those Canadians out there, you might even want to add this to your Thanksgiving menu on Oct. 14.)

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Beyond The Peel

Cookbook author, France Morissette, and her husband Joshua Sprague believe that healthy food should be uncompromising when it comes to flavor. They creatively explore the world of natural, whole foods, leaving no stone unturned in their quest to create mouth watering, flavor packed, whole food meals. Through stories, photos, recipes and their online show Beyond The Peel TV, they're on a mission to help you eat healthy and enjoy every last bite in the process.

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I never post that much when it comes to Thanksgiving dinner here at Beyond the Peel. There are only two of us, rarely have family around, and Thanksgiving is simply not as big of a deal in Canada as it is in the United States. But I do have some fun recipes I make for small groups or even when it’s just me and the hubby.

I like this sumac cornish game hen recipe from Bon Appetit and it’s become my go to fast-and-an easy substitute for cooking a whole turkey. I like making game hens because they are so fast to make and one hen makes 2 servings (inexpensive and without too many leftovers). Because I’ve made this recipe several times I have a few recommendations: Only brine for 2 hours (otherwise it gets too salty) and cook the hens whole in the oven. Bake at 375 degrees F. for about 20-25 minutes. Now that’s a fast turkey. I serve it with this white bean cauliflower mash, butternut squash gratin (see below) and these paprika spiced green beans and pine nuts. No meal is complete without a starter and this carrot ginger soup is perfect for the fall. A perfect finish is this fool-proof  5-minute chocolate dessert.

Now back to cheesy butternut squash goodness….

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