Butternut Squash Gratin Recipe

Peel the squash. Cut into small dice or coarsely grate. I have a cutter which cuts it into small pieces. Put in saucepan and cover with apple cider. Simmer until the squash is very tender. Drain juice and reserve. Butter a baking dish and turn squash into dish. Add shallots, and seasonings. Beat eggs in cream and add to squash. Add 1/2 of the reserved apple juice. Puree about half the squash. I use a hand blender to create a puree with plenty of larger pieces. Bake at 350 until it is set. (45 min to 1 hour)