Bourbon Butternut Squash Gratin With Pecan Crust

• 2 pounds butternut squash (or honeynut, if you can find it)
• 1.5 cups heavy cream
• cinnamon
• 1 dash nutmeg
• 2-4 tablespoons bourbon (see note below)
• 1/4 cup whole pecans
• 3/4 cup shredded Comte cheese (Gruyere can also be substituted)
• 1 teaspoon salt

1. While oven is preheating to 400 degrees, peel the "tube" section of the squash, discarding or saving the end(s) for another use. Using a sharp knife or mandolin, slice the squash into thin rounds no more than 1/8" thick.
2. Layer squash rounds in an 8 or 10" oven-proof skillet. Mix cream, salt, a dash of cinnamon, a dash of nutmeg and two tablespoons of bourbon together in a separate bowl and then pour this mixture over the squash. The squash should be covered but not swimming.
3. Bring the squash and cream mixture to a robust simmer on the stovetop over medium heat until the sauce reduces. It should taste "bourbony" without being boozy. If the sauce is not "bourbony" enough for your tastes, add another one or two tablespoons.
4. Meanwhile, place pecans into a small ziplock baggie and pound/crush them until they are nearly powdered. Ideally, they should resemble panko crumbs in size. Once they are crushed, add a dash or so of cinnamon to the pecans and shake the baggie to combine.
5. Continue to simmer until the squash is slightly tender but not fork tender. Once it reaches this stage, top with shredded Comte and sprinkle the pecan mixture over the top, as you would breadcrumbs.
6. Place in oven for 15-20 minutes or until the cheese has melted and the crust is a golden brown.

butternut squash, heavy cream, cinnamon, nutmeg, bourbon, pecans, comtue cheese, salt

Taken from food52.com/recipes/73410-bourbon-butternut-squash-gratin-with-pecan-crust (may not work)