Here’s a great dish for Thanksgiving or any autumn meal, courtesy of opiniatedchef:
2 lbs. butternut squash, peeled and seeded
1 1/2 cups heavy cream
1/2 cup half and half
2 bay leaves
3 sprigs fresh thyme or 1/8 tsp. dried thyme
1/8 tsp. ground mace
1 3/4 tsp. kosher salt
1/2 tsp. pepper
3 Tbsp. Butter
1 medium yellow onion
1 tsp. minced garlic
1/4 cup finely grated Parmesan cheese
Slice squash in 1/4” slices. In large heavy-bottomed saucepan, combine the squash, cream, half and half, bay leaves, thyme, mace, 1 tsp. of salt, and 1/4 tsp. of pepper. Simmer over moderate heat, stirring lightly to distribute the liquid, until squash is tender and has absorbed most of the liquid, approximately 30 minutes. Meanwhile, slice the onions 3/8” thick. Melt half the butter in large skillet and saute onions until they turn deep golden brown. Add the garlic and cook for 1 minute. Season with the remaining salt and pepper. In an oiled medium gratin dish or other shallow oven-proof dish, layer the squash mixture and onions. Sprinkle with Parmesan cheese and dot with the remaining butter. Bake at 425F for 15 minutes or until lightly browned and bubbling. Serves 6-8.
You can be make this dish in advance and reheat, or keep it uncooked in the fridge and bring it to room temperature before baking. It also freezes very well after baking.
Leftovers make a great soup, pureed and thinned with chicken or veggie stock.