Delicata Squash Gratin

8 to 10 servings

2 tablespoons unsalted butter; plus
more for the pan
1 garlic clove, peeled
1 medium to large onion, halved
1 teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper,
divided
½ teaspoon fresh thyme leaves
Pinch nutmeg
1½ pounds delicata squash (about 3),
trimmed, halved lengthwise, seeded,
cut to ft the feed tube, if necessary
2 ounces Gruyére
½ cup heavy cream
1 cup plain breadcrumbs
1 tablespoon olive oil

Nutritional information per serving (based on 10 servings):
Calories 174 (52% from fat) • carb. 17g • pro. 4g • fat 10g • sat. fat 6g • chol. 28mg • sod. 329mg • calc. 113mg • fiber 2g

1. Preheat the oven to 350°F. Butter a 9-inch square or round baking pan.
2. While the oven is preheating, prepare the gratin. Insert the universal blade in the work bowl of the Cuisinart® 9-Cup Continuous Feed Food Processor. With the unit running on High, drop the garlic through the feed tube and process until fnely chopped. Add the onion to the work bowl with the garlic and pulse 4 to 5 times, until fnely chopped.
3. Put the butter in a medium sauté pan over medium heat. Add the onion, garlic, a pinch each of the salt and pepper, thyme, and nutmeg, and cook until softened and just starting to caramelize, 8 to 10 minutes.
4. While the garlic and onion are cooking, prepare the squash. Remove the universal blade and
replace with the medium slicing disc. Slice the squash on High.
5. Add the squash and remaining salt and pepper to the pan with the garlic and onion, and cook, stirring occasionally, for about 5 minutes, until the squash softens slightly. Transfer the vegetable mixture to the prepared baking pan, and shape into an even layer.
6. Remove the slicing disc and replace with the fne shredding disc. Shred the Gruyére on High.
7. In a small bowl, toss the breadcrumbs with the olive oil.
8. Pour the cream over the vegetable mixture. Top with the cheese, and then the breadcrumbs.
9. Bake for 30 minutes, or until bubbly and tender.