Butternut-Squash Gratin With Black Walnut Crisp

• 2 small (about 2 pounds each) butternut squashes, peeled and cut into 1/2-inch dice (about 8 cups)
• 1 red onion, peeled and thinly sliced
• 3/4 cup heavy cream
• 1 1/2 cups grated fontina cheese
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 4 tablespoons chopped parsley
• 6 strips smoked bacon, diced
• 1 cup chopped black walnuts
• 1 cup bread crumbs

1. Preheat the oven to 375 degrees.
2. In a large bowl, toss the squashes, onion, cream, cheese, salt, pepper and 2 tablespoons of the parsley.
3. Scrape into a gratin dish or a medium-size baking dish.
4. Set aside.
5. In a skillet set over medium heat, cook the bacon, stirring, until it is browned and crisp.
6. Add the walnuts and cook, stirring, until they are lightly toasted.
7. Add the bread crumbs and cook for another minute.
8. Remove from the heat and stir in the remaining 2 tablespoons of parsley.
9. Sprinkle the mixture evenly over the squash in the gratin dish.
10. Bake until the squash is very tender and the topping is browned, about 40 minutes.
11. Allow to cool slightly before serving.

butternut, red onion, heavy cream, fontina cheese, kosher salt, black pepper, parsley, bacon, black walnuts, bread crumbs

Taken from cooking.nytimes.com/recipes/6736 (may not work)