Gratin of Butternut Squash

• 1 butternut squash (about 3 pounds)
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons Parmesan cheese

1. With a small sharp knife or vegetable peeler, carefully peel the squash, removing the yellow skin and green layer underneath.
2. (The skin is difficult to remove, and you will have to peel the squash twice if you are using a vegetable peeler.)
3. Cut the squash in half lengthwise and remove the seeds.
4. Cut in half lengthwise again; then cut crosswise into 1/2-inch slices.
5. Put the squash slices in a large saucepan and cover with tepid tap water.
6. Bring to a boil; reduce the heat and boil gently for 3 to 4 minutes, until tender.
7. Drain in a colander and transfer to a gratin dish with the rest of the ingredients.
8. Mix well.
9. If squash is prepared in advance, reheat in a 425-degree oven for 15 minutes, until hot and lightly browned on top.
10. Serve.

butternut, olive oil, unsalted butter, salt, freshly ground black pepper, parmesan cheese

Taken from cooking.nytimes.com/recipes/438 (may not work)