This Thanksgiving recipe using Colorado-grown winter squash was created by chef Jason Morse, the executive chef of the Douglas County School District. It was shared at coloradoagriculture.com where you can find many other recipes using ingredients grown in the state.
Autumn Squash Au Gratin
1 medium acorn squash
1 medium butternut squash
1 medium spaghetti squash
1/3 cup olive oil
kosher salt and freshly ground black pepper, to taste
2 cups pecan pieces, roasted
1 cup Parmesan cheese, shredded
1 cup pecorino Rmano cheese, grated
2 1/2 cups heavy cream
Fresh parsley, finely chopped
Preheat oven to 400 degrees. Cut and seed all squash, rub both sides generously with olive oil and season with salt and pepper. Place skin side up onto a cookie sheet and roast at 400 degrees for approximately 40 minutes, or until squash is tender. Remove from the oven and chill for about 30 minutes in the refrigerator. Once cool, peel the squash and keep in separate dishes on the side. Dice the acorn squash, mash the butternut squash and pull the spaghetti squash into shreds.
Spray a square cake pan with non-stick spray. Place the spaghetti squash on the bottom then alternate layering the types of squash with cream, Pecorino cheese and Parmesan. On the final layer, top with pecans, cream and cheese. Cover with foil and roast in a 350 degree oven for 35 to 40 minutes, then remove the foil and allow the cheese to melt and brown slightly.
Garnish with chopped parsley and serve.