Ingredients:

  • 3 lbs butternut squash, peeled, seeded, and sliced into 1/4 inch half-moons
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 3 cloves garlic, minced
  • 2 cups heavy cream, room temperature
  • 1 1/2 cups Gruyere cheese, grated
  • 1/2 cup Parmesan cheese, finely grated
  • 1/4 tsp ground nutmeg
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp Parmesan cheese

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the butternut squash slices with olive oil, salt, and pepper on a large baking sheet. Spread them in a single layer and roast for 15–20 minutes until the edges are just starting to turn golden.
  3. In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
  4. Whisk in the flour to create a roux; cook for 2 minutes, stirring constantly to remove the raw flour taste.
  5. Slowly pour in the heavy cream, whisking vigorously to prevent lumps. Simmer for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
  6. Remove from heat and stir in the Gruyere, Parmesan, and ground nutmeg until the cheese is melted and smooth.
  7. Arrange the roasted squash in a 9x13-inch baking dish, pour the cheese emulsion over the top, and sprinkle with Panko breadcrumbs and additional Parmesan.
  8. Bake for about 30-40 mins until the sauce is bubbling and the top is golden brown.