I knew from reading the recipe that it would be warm and cheesy and comforting and it was all of that.
Butternut Squash and Poblano Gratin
Makes 4 servings
2 large or 3 medium poblano peppers (about 3/4 pound total)
1 (2 pound) butternut squash, peeled, halved, seeded, and sliced 1/2" thick
2 tablespoons olive oil, divided
3/4 teaspoon chopped thyme, divided
1 medium onion, thinly sliced
2 garlic cloves, minced
1/4 teaspoon dried oregano
1/4 cup whole milk
1/2 cup light sour cream
3 ounces Monterrey Jack cheese, shredded
3 ounces farmer cheese, crumbled
2 tablespoons pumpkin seeds (pepitas), toasted
Preheat oven to 400 degrees.
Roast the poblano peppers directly over a gas flame or under the broiler, turning, until they are charred all over. Transfer the chilies to a bowl and cover with plastic wrap or a clean dishtowel until they are cool enough to handle. Peel the skins off, then stem and seed the chilies and cut into thin strips.
Toss the butternut squash with one tablespoon of the oil and sprinkle with salt, pepper and 1/2 teaspoon of the thyme. Roast in the oven until tender, about 25 minutes, turning the sheet pan once midway through.
Increase the oven temperature to 425 degrees.
Meanwhile, heat the remaining one tablespoon of oil in a pan over medium heat. Add the onions, garlic, oregano, and remaining 1/4 teaspoon thyme. Saute for 5 minutes then add the poblano peppers and cook until they are very tender, about 5 more minutes. Add the milk and simmer until thickened.
Remove the pan from the heat, and add the sour cream. Season to taste with salt and pepper.
Spoon half the poblano mixture into a baking dish and top with half the roasted squash. Sprinkle on half of the cheese. Repeat the layers.
Bake for about 30 minutes, until gratin is golden and bubbly. Let rest for 10 minutes and top with toaststed pepitas before serving.
Barely adapted from Ellysaysopa.com