Ingredients:

  • 3 lbs butternut squash, peeled, seeded, and sliced into 1/8-inch rounds
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1.5 cups heavy cream (min 36% fat)
  • 2 cloves garlic, microplaned
  • 4 oz high-quality blue cheese or gorgonzola dolce, crumbled
  • 1 tsp fresh thyme leaves
  • 1/2 cup panko breadcrumbs
  • 3 tbsp unsalted butter
  • 15 fresh sage leaves, thinly chiffonaded
  • 1/4 cup freshly grated Parmigiano-Reggiano

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the sliced butternut squash with olive oil, salt, and pepper on a large baking sheet. Arrange in a single layer and roast for 12 minutes to extract excess moisture and set the texture.
  3. While squash roasts, combine heavy cream and microplaned garlic in a small saucepan over low heat. Bring to a bare simmer to infuse, then remove from heat and stir in the fresh thyme.
  4. In a separate small skillet, melt the unsalted butter over medium heat. Cook until the milk solids turn golden brown and smell nutty. Add the chiffonaded sage and fry for 30 seconds until crisp. Remove from heat and stir in the panko breadcrumbs and Parmigiano-Reggiano.
  5. Grease a 9x13 inch ceramic baking dish. Layer the par-roasted squash into the dish, sprinkling the crumbled blue cheese between the layers.
  6. Pour the infused cream mixture evenly over the squash layers.
  7. Distribute the sage and panko topping across the surface. Return to the oven and bake for 35-38 minutes until the cream is thickened and the crust is a deep mahogany color.