Butternut Squash and Pecan Gratin Perfect for the Holidays!

Ingredients

• 2 tablespoons unsalted butter
• divided use
• 34 cup pecans
• 3 lbs butternut squash
• 2 teaspoons olive oil
• 1 cup yellow onion
• finely chopped
• 2 garlic cloves
• finely minced
• 1 cup heavy cream
• 1 cup milk
• 1 teaspoon kosher salt
• 34 teaspoon fresh ground black pepper
• 4 ounces fresh mild goat cheese
• 2 tablespoons Italian parsley
• chopped

Instructions

1. Preheat oven to 350 degrees .
2. Generously grease a 2-quart casserole dish with one tablespoon of butter and set aside.
3. Spread pecans on a baking sheet and toast in oven for 5-7 minutes, or until fragrant and deepened in color.
4. Set aside to cool and chop coarsely.
5. To make a whole squash easier to cut, pierce in several places with a paring knife.
6. Microwave at high for 2 minutes, then rotate and repeat.
7. Remove from the oven and set aside 5 minutes.
8. Cut the ends off of the squash, then cut into large chunks, seed, peel and slice 1/4 inch thick.
9. Heat remaining tablespoon butter with 2 teaspoons oil in a deep 12 inch skillet or Dutch oven on medium heat.
10. When sizzling, add onion and saute 5 minutes until lightly browned.
11. Add garlic and saute 1 minute.
12. Add cream, milk, salt and pepper, bring to a simmer.
13. Add squash and simmer gently 5 minutes, stir in pecans.
14. Transfer half of the squash mixture to prepared pan and dot with half of the goat cheese.
15. Spoon remaining squash mixture on top and dot with remaining goat cheese.
16. Place on a sturdy baking sheet and bake 45 minutes or until squash is very tender and cream is almost absorbed.
17. Remove from oven and sprinkle with parsley.
18. Let rest 10 minutes before serving.