Peppered Squash Gratin

Instructions

Preheat oven to 425°F/220°C (no fan). Layer squash, parmesan, garlic and sage leaves (or other herbs) in a 1.5-2 qt. baking dish, seasoning each layer with salt, LOTS of pepper, crushed red pepper flakes, if you like. Cover with heavy cream and finish with another good sprinkle of parmesan, a good crack of black pepper and a few more leaves of herbs over top. Dot with a few knobs of butter or a drizzle of olive oil and cover with foil. Cover with foil and pop in the oven and bake until squash is totally tender and cooked through, 30-35 minutes. Remove foil and continue baking until top is nicely browned and cream is thickened and caramelized around the edges, another 30-35 minutes. Remove from oven and let cool slightly before eating (should be served warm, though). DO AHEAD: You can make this ahead up until step 2 a few hours ahead. To serve, proceed at step 3. Alternatively, you can just make the recipe all the way through, and when it comes time to eat it, reheat at 425°F/220°C until warmed through. LEFTOVERS: This is shockingly good cold. I could also see this warmed up in the oven or microwave with a fried (but runny) egg in the morning.

• lbs. squash such as butternut Notes: 5, acorn or kabocha, peeled, seeded, sliced 1⁄4” thick
• parmesan Notes: 4 ounces, about 1 cup, grated
• garlic Notes: 8 cloves, very well smashed, coarsely chopped or thinly sliced
• kosher salt Notes: so much freshly ground black pepper
• crushed red pepper flakes Notes: optional

  Optional
• sprigs sage or 2-3 tablespoons thyme Notes: 4-6, rosemary or oregano leaves
• heavy cream Notes: 1 cup
• butter or olive oil Notes: 2 tablespoons, plus more olive oil