Ingredients
1 tbsp. butter, softened
1 tsp. garlic powder
Large pinch cayenne pepper
1 1/4 c. heavy cream
1 1/2 large butternut squash (about 4-lb.), peeled, halved, seeded, and thinly sliced
Kosher salt
Freshly ground black pepper
1/2 c. finely grated Parmesan, divided
1 1/2 tsp. McCormick® sage, rubbed, divided
1 c. shredded cheddar
Preparation
Step 1Preheat oven to 400° with a rack in the top third of oven. Grease a 2-qt. shallow baking dish with butter. In a medium bowl, stir garlic powder and cayenne into heavy cream. Step 2Arrange half of sliced squash in dish, shingling pieces to overlap. Season with salt and pepper. Sprinkle with 1/4 cup Parmesan and 3/4 teaspoon rubbed sage. Place remaining squash on top, overlapping pieces slightly; season with more salt and pepper. Pour cream mixture over squash and sprinkle with remaining ¾ teaspoon rubbed sage. Step 3Cover tightly with foil and bake until squash is tender, about 55 minutes. Step 4Uncover baking dish and sprinkle with cheddar and remaining 1/4 cup Parmesan. Switch oven to broil. Broil until cheese is melty and top is golden, watching carefully as broilers vary in strength, about 6 to 10 minutes.
Made it? Let us know how it went in the comment section below!
