Butternut Squash Gratin Recipe

Preheat the oven to 400F degrees.

Trim the squash by removing the stem and then cut the squash into two pieces: the neck and the bottom. Peel the skin of the neck so that the orange flesh comes through (remove the layer of green, like with a melon). Peel the round, bottom part of the squash, then cut in half lengthwise. Using a spoon, scoop out the seeds and stringy pulp. Cut both the neck and the bottom halves into 1/8-to-1/4-inch slices with a knife, mandoline or food processor's slicing blade.

Butter a baking or gratin dish. Place enough squash slices in the dish to form a single layer and sprinkle with some of the salt, pepper, chopped thyme and gruyere. Repeat until all the squash sliced have been used.

Pour the cream evenly over the top of the squash. Cover with the parmesan, and bake for about 35-45 minutes. You may brown the top of the gratin by placing it under a hot broiler for 4 -5 minutes. Serve immediately.

You may make this dish in advance, but do not place it under the broiler to brown the cheese until you are ready to serve.