Ingredients
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Cooking spray
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1 (3 lb) butternut squash
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2 tbsp unsalted butter
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1 yellow onion, finely chopped
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2 cloves garlic, minced
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1 cup heavy cream
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2 oz cream cheese
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1/2 tsp ground nutmeg
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3/4 cup grated Parmesan cheese, divided
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20 buttery round crackers, finely crushed
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2 tsp olive oil
Steps
1
Preheat oven to 400°F. Lightly grease a 9x13-inch or 3-quart baking dish. Peel the butternut squash and prick it all over with a fork. Place on a microwave-safe plate and microwave on high for 3–4 min. Transfer to a cutting board. When cool enough to touch, thinly slice squash to about 1/8-to ¼-inch thickness, discarding any seeds.
2
In a 10-inch skillet, melt the butter on medium. Add the onion and garlic and cook 5–7 min., until softened. Add the heavy cream, cream cheese, nutmeg, salt, and pepper. Cook, stirring, 2–3 min., until cream cheese has melted. Remove from heat.
3
Add ¼ cup cream sauce to prepared baking dish. Arrange about half of squash pieces in overlapping slices in dish. Season with salt and pepper. Spread half of the remaining cream sauce over top and sprinkle with ¼ cup Parmesan. Repeat with remaining squash, cream sauce, and another ¼ cup Parmesan.
4
Cover baking dish with foil and bake 35–40 min., until squash can easily be pierced with a knife. Meanwhile, in a small bowl, combine remaining ¼ cup Parmesan, cracker crumbs, and oil. Stir to combine.
5
After 40 min., remove foil from baking dish and top gratin with cheesy cracker crumbs. Bake 10 min., until cracker crumbs are lightly toasted. Let stand slightly before serving.
