Butternut Squash Gratin         IAN KNAUER

Serves 8

3 lbs butternut squash, peeled and seeded
1 medium onion
11/2 cups heavy cream
Kosher salt and freshly ground black pepper
12 ounces grated white cheddar cheese

Preheat the oven to 400°F.

Thinly slice the squash and the onion using a slicer. Drizzle a small amount of the cream over the bottom of a 3-quart baking dish. Using half of the squash and onion, make layers, seasoning each layer with a pinch each of salt and pepper and a drizzle of cream until the dish is half full. Scatter half the cheese over the squash layers.

Continue making layers with the cream, squash and onion, seasoning each layer with salt and pepper. Drizzle the remaining cream over the gratin, then spread the remaining cheese evenly over the top.

Cover the dish with foil and bake until the squash is very tender, about 40 minutes. Uncover the dish and continue to bake until the gratin is golden on top, 15 to 20 minutes more.

Butternut Squash Gratin          IAN KNAUER

    3 tablespoons unsalted butter 
    1 (2-pound) butternut squash 
    3/4 teaspoon fine sea salt 
    1/2 teaspoon freshly ground black pepper 
    1/3 cup grated Pecorino Romano cheese 
    2 tablespoons fresh thyme leaves 
    1/2 cup heavy cream 

Instructions

Preheat oven to 350°F. Butter a 9-inch baking dish with 1 tablespoon butter. Peel and seed squash, then thinly slice using a hand slicer, such as a Benriner or Mandoline slicer. Layer squash in baking dish, sprinkling some of salt and pepper between each layer. When baking dish is half filled, sprinkle 1/2 of cheese and thyme over squash. Continue layering squash with salt and pepper. Pour cream evenly over top layer, then sprinkle with remaining cheese and thyme. Cover baking dish with foil and bake until squash is tender, about 45 minutes. Remove foil from baking dish and preheat broiler. Broil gratin until top is browned about 4 minutes. Serve.