http://gothamist.com/2008/11/19/thanksgiving_recipe_akhtar_nawabs_b.phpButternut Squash Gratin
By Akhtar Nawab
[serves 6]
2 butternut squash
1 pint cream
2 cups of grated Parmesan
1 whole nutmeg, toasted
2 teaspoons green cardamom, toasted and ground
2 teaspoons Szechuan pepper, coarsely cracked with the flat part of a knife
With a sharp knife, separate the butternut squash neck from the bottom, hollow part. Reserve the bottom for another use, like soup. Peel the squash and set aside.
Meanwhile, bring the cream to steaming point, add the toasted nutmeg, cardamom pods, and Szechuan peppercorns, and turn off the heat. Cover, steep for ten minutes, then strain.
Using a mandoline, slice the squash into 1/8” rounds. Place a layer of squash in a baking dish (a 13" x 9" x 2" rectangular pan should work), and spoon some of the spice infused cream over the first layer of squash. Scatter a small amount of cheese over the squash and spiced cream, making sure to season each layer with salt and pepper. Repeat the process until all the squash is used.
Cover gratin with foil. Place another baking dish of equal dimensions, and filled with pie weights, on top of the gratin. Put both baking dishes on a lipped sheet pan and bake at 350 degrees for about 90 minutes, but check for doneness after 60 minutes. Remove foil and sprinkle with cheese for the last ten minutes of baking. Let cool slightly before serving.
