Butternut Squash and Pecan Gratin with Goat Cheese

2 tablespoons unsalted butter

1 yellow onion, finely chopped

2 cloves garlic, minced

2 cups half and half

2 teaspoons salt

1/4 teaspoon freshly ground black

pepper

2 1/2 pounds butternut squash, peeled,

seeded, and cut into 1/4-inch slices

1 cup pecans, coarsely chopped

4 ounces fresh goat cheese,

crumbled

3 tablespoons chopped fresh

parsley, for garnish

Preheat oven to 350 degrees. Generously butter a 9-by-13-inch oval (3-quart) gratin dish. In a large saute pan, melt the butter over medium-high heat. Add onion and cook until lightly browned, about 5 minutes. Add the garlic and cook 1 minute. Add cream, salt, and pepper, and bring to a boil. Add squash and half of the pecans and return to a boil. Lower heat and simmer for 5 minutes.

Transfer half of squash mixture to prepared gratin dish. Dot with half of the goat cheese. Cover with remaining squash mixture and sprinkle the remaining goat cheese over the top. Place the gratin dish on a sturdy baking sheet. Bake until squash is tender, the cream is mostly absorbed, and the top is golden, about 45 minutes. Remove from oven and sprinkle with remaining pecans and the parsley. Let rest 10 minutes before serving.

Yield: 8 servings

Source: Adapted from Gratins: Savory and Sweet Recipes from Oven to Table