Ingredients:

  • 2 medium coquina squash (about 2 pounds / 900 grams), peeled, seeded, and thinly sliced
  • 1 cup (240 ml) heavy cream
  • 1 cup (100 grams) shredded Gruyère cheese
  • 1 cup (100 grams) grated Parmesan cheese
  • 2 tablespoons (30 ml) olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg
  • ½ cup (50 grams) breadcrumbs
  • 2 tablespoons (30 grams) unsalted butter, melted
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Peel, seed, and thinly slice the coquina squash.
  3. In a mixing bowl, whisk together heavy cream, garlic, thyme, salt, pepper, and nutmeg.
  4. In a greased baking dish, arrange half of the sliced squash.
  5. Pour half of the cream mixture over the squash.
  6. Sprinkle half of the Gruyère and Parmesan cheeses over the layer.
  7. Add the remaining squash, followed by the rest of the cream mixture and cheeses.
  8. In a small bowl, combine breadcrumbs with melted butter. Evenly spread on top of the gratin.
  9. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until golden brown and bubbly.
  10. Ensure the internal temperature reaches 165°F (74°C).
  11. Remove from oven, let rest for 5 minutes, garnish with fresh parsley, and serve.