If our Thanksgiving party last weekend had a mic drop dish, it would be this. It was gone before I could blink, and it has been the most-requested recipe of the party. Something about the sweetness of the squash and pumpkin and the cheesy, creamy, garlic gratin together. Sizzling. It took everything I had in my power not to lick the dish (I might have licked my fingers though).
Pumpkin & Acorn Squash Gratin
1 medium size sugar pie pumpkin
1 medium size acorn squash
1 block white cheddar cheese
1 cup shredded asiago cheese
2 cups heavy cream
2 garlic cloves
1 pinch red pepper flakes
1 pinch of salt
Peel, core, halve, and slice your pumpkin and squash. Slices should be 1/8″- thin, but not paper thin. Grate cheese. Preheat oven to 350F.
In a medium size pot heat cream with garlic, salt, and red pepper flakes. Scald by bringing almost to a boil, and then cutting the heat. In a large casserole dish layer pumpkin, cheese, squash, cheese, repeat, ending with cheese. Top with asiago and a sprinkle of salt.
Remove the garlic from the cream and pour the cream into the casserole dish, pouring mainly around the edges so as not to disturb your layers. Bake for 45 minutes or until bubbling, browned, and smelling so good you can barely wait to dig in.