Butternut Squash au gratin:
4 butternut squash, peeled, necks only (save the butts for soup), sliced on your mandolin 1/8" thick
6 shallots, sliced, carmelized
1 bu fresh sage, chiffonade
1 1/2 c parmesan
1 pint (you heard me) whipping cream (OK you wuss, you can sub 1/2 and 1/2)
shitloads of salt and pepper
1 c fresh breadcrumbs
1/2 c walnuts
4 T butter, melted
Heat oven to 400 F
Layer in this order: squash (overlapping), shallots, parmesan, sage, salt and pepper, drizzled cream. Repeat until you're out of ingredients. Top with foil and bake for about 1 1/2 hours or until squash is soft.
While squash is in the oven, add crumbs, walnuts, and melted butter to your food processer. Pulse until texture is consistent.
When squash is soft, remove from oven, remove foil and spread crumb topping over the top of the squash. Return to the oven for about 7 minutes or until topping is crispy and toasty brown.
This is my recollection of what I did. Hope I didn't forget anything. It was pretty awesome.