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The term "gratin" actually doesn't refer to a specific recipe, but rather the French technique of browning the crust of a dish. Inspired by my favorite way to make Potatoes Au Gratin—read: one bowl and one pan—this skillet version uses butternut squash in lieu of the potatoes. The squash is coated in a luscious sauce of heavy whipping cream, crème fraîche and Gruyère cheese and baked to golden, bubbling perfection. A generous grating of Anamalai nutmeg makes the whole dish taste extra buttery, while also complementing the gentle sweetness of the squash. I am a huge fan of marjoram with winter squash, but you could also use thyme, oregano or rosemary (though dial back to a teaspoon of rosemary if that is your herb of choice).
When shopping for butternut squash, I often look for a large squash with a long, thick neck—that way I can use the top two-thirds for this gratin and then seed and cube the bottom third of the squash, saving it for Sana's DIY dal.