Ingredients

• 1 lb butternut squash, 1/2" cubes
• 1 poblano pepper, thin slice
• 2 t thyme, coarse chop
• 1 ea onion, thin slice
• 3 cl garlic, thin slice
• 1 t oregano, coarse chop
• 1/2 C heavy cream
• 3/4 C sour cream
• 8 oz Monterey Jack cheese, grated
• 8 oz goat cheese

Instructions

1. Toss the butternut squash with oil, salt, pepper, and 1 t thyme, then roast at 425 until tender but not soft.
2. Sauté the onion, poblano, garlic, oregano and 1 t of thyme until tender, but not soft. Add the cream and simmer until thickened. Add the sour cream and season to taste.
3. Layer a greased casserole with 1/2 the onion mixture, then 1/2 the squash, then 1/2 of each cheese. Repeat.
4. Bake at 425 until golden and bubbly, then remove and let rest 5 minutes.
5. Plate and serve.

Source: Food and Wine, Nov 2010

Contributed by: Skip