2 tablespoons unsalted butter
1 medium yellow onion, finely chopped
2 garlic cloves, finely chopped
2 cups heavy cream
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2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 1/2 pounds butternut squash, peeled, seeded and cut into 1/4-inch-thick slices
1 1/2 cups pecans, toasted and coarsely chopped
4 ounces fresh goat cheese, crumbled
3 tablespoons chopped fresh flat-leaf parsley for garnish
Makes 6 to 8 servings.
Preheat the oven to 350 degrees. Generously butter a 9-by-13-inch gratin dish.
Melt the butter in a large skillet over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook 1 minute. Add the cream, salt and pepper and bring to a boil. Add the squash and 1/2 cup of the pecans and return to a boil. Reduce the heat and simmer gently 10 minutes. (The squash slices may fall apart when you transfer to the gratin dish, but the result will be sumptuous.)
Transfer half the squash mixture to the prepared gratin dish. Dot with half the goat cheese. Cover with the remaining squash mixture and sprinkle the remaining goat cheese over the top.
Place the gratin on a sturdy baking sheet. Bake until the squash is very tender, the cream is mostly absorbed, and the top is golden, about 45 minutes. Remove from the oven and sprinkle with the remaining 3/4 cup pecans and the parsley. Let rest 10 minutes before serving.
Per serving, based on 6: 654 calories (77 percent from fat), 58 grams total fat (27 grams saturated), 139 milligrams cholesterol, 28 grams carbohydrates, 11 grams protein, 731 milligrams sodium, 5 grams dietary fiber.