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Get Started - 100% free to try - join in 30 seconds3 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
3 cups sliced leeks (white and pale green parts only)
1 1/2 teaspoons chopped fresh sage
1 5.5-ounce log soft fresh goat cheese
1 cup heavy whipping cream
1/2 cup hazelnuts, toasted, husked, coarsely chopped
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