Squash Gratin with Poblanos & Cream

Name: Squash Gratin with Poblanos & Cream
Ingredients: 6 large poblanos (about 1 1/2 pounds); 2 large butternut squash (4 pounds total)—peeled, halved, seeded and sliced 1/2 inch thick; 1/2 cup plus 1 tablespoon extra-virgin olive oil; 1 1/2 teaspoons coarsely chopped thyme; Salt and freshly ground black pepper; 1 large white onion, thinly sliced; 3 large garlic cloves, thinly sliced; 1 teaspoon coarsely chopped oregano; 1/2 cup heavy cream; 3/4 cup crème fraîche or sour cream; 8 ounces Monterey Jack cheese, shredded; 8 ounces farmer cheese (see Note); Toasted pumpkin seeds, for serving

Squash Gratin with Poblanos & Cream was pinched from <a href="http://www.foodandwine.com/recipes/squash-gratin-poblanos-cream" target="_blank">www.foodandwine.com.</a>

INGREDIENTS

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6 large poblanos (about 1 1/2 pounds)

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2 large butternut squash (4 pounds total)—peeled, halved, seeded and sliced 1/2 inch thick

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1/2 cup plus 1 tablespoon extra-virgin olive oil

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1 1/2 teaspoons coarsely chopped thyme

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Salt and freshly ground black pepper

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1 large white onion, thinly sliced

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3 large garlic cloves, thinly sliced

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1 teaspoon coarsely chopped oregano

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1/2 cup heavy cream

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3/4 cup crème fraîche or sour cream

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8 ounces Monterey Jack cheese, shredded

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8 ounces farmer cheese (see Note)

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Toasted pumpkin seeds, for serving

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