Scalloped Butternut Squash

Today I am feeling a bit tired (probably like most of the world).  We had our annual family sleep out in the living room.  Complete with lots of junk food that they rarely get.  The kids got their sleeping bags, blankets and stuffed animals.  We had the fire going.  They had hot cocoa with marshmallows.  Simply a must by our four years old's standards. We played games and watched the ball drop.  They had more energy than our husband and I.  Now, New Years Day, we are all completely exhausted.

This is one of those so, so photos.  I just had to tell you about this recipe.  It's a great dish that you can put in the oven for when guests arrived.  Its already and you have most of the dishes done and put away.  I love that.  It is really flavorful.  I hope you like it as much as we did. Thanks "M" for the shout out on a great recipe.

SCALLOPED BUTTERNUT SQUASH
adapted from this recipe at Epicurious

1 teaspoon salt

Rounded 1/4 teaspoon black pepper

5 1/2 to 6 pound butternut squash, sliced thinly, a mandolin comes in handy here

5 ounces mild Cheddar, coarsely grated on large holes of a box grater (1 1/3 cups)

1 1/2 cups heavy cream

3 fresh thyme sprigs

Put oven rack in lower third of oven and preheat oven to 350°F. Generously butter a 13- by 9-inch glass baking dish (3-quart capacity).

Stir together salt and pepper in a small bowl. Cut off necks of squash, reserving bottoms for another use (you will have about 3 pounds necks). Peel squash and very thinly slice crosswise with slicer.Layer one third of squash slices, overlapping, in baking dish and sprinkle with some of salt and pepper mixture. Sprinkle with half of cheese, then layer half of remaining squash slices on top and sprinkle with some of salt and pepper mixture. Top with remaining cheese and remaining squash slices, then sprinkle with remaining salt and pepper.

Bring cream and thyme sprigs to a simmer in a small saucepan over moderate heat. Discard thyme and pour cream evenly over squash. Put a sheet of parchment paper cut to fit on the surface of the squash and poke a few holes in parchment with a knife. Bake squash until tender, about 45 minutes to an hour.

Discard parchment and let squash stand 10 minutes before serving. If desired, cut rounds from squash with cookie cutter and transfer to plates with a spatula. 

Happy New Year!