Roasted Butternut and Spaghetti Squash Gratin

Yields (1)  9”x13”x2” casserole pan

2 lg butternut squash

1 lg spaghetti squash

vegetable oil as required

1 pt heavy cream

1 lb grated local cheese

grated nutmeg

salt and pepper

Crushed garlic and softened butter to line pans

Preheat oven to 325°F. Lightly oil squash and roast for 1 hour, turning once half way through. Remove and allow to cool slightly. Turn oven up to 375°F. Prepare the dishes with garlic and butter. Halve and peel butternut and remove seeds. Slice thinly and set aside. Halve spaghetti squash and remove seeds. Take a fork and pull it through the squash to create the strands. Layer the baking dishes with butternut, spaghetti squash, a sprinkling of cheeses, cream and spices. Repeat the process until the dishes are full. Cover with foil and bake for 45 minutes or until the butternut is fork tender (the spaghetti should remain al dente). Remove foil and continue to bake for about 15 minutes or until the inside is bubbling and the top of the gratin is nicely browned. Remove from the oven and set aside to rest for about 5 minutes. Slice and serve.

from Michael Aspen

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