Pumpkin gratin

Ingredients:

• 1 small butternut squash, peeled and cut into 1.5cm thick cubes.
• 1 small kabocha squash, peeled and cut into 1.5cm thick cubes
• 3 tbsp (45 g) butter
• 1 medium onion, chopped
• 1 tbsp chopped fresh thyme
• 2 finely chopped garlic cloves
• 0.25 tsp ground mace (nutmeg seed)
• 1 cup chicken or vegetable broth
• 0.5 cups heavy cream
• 0.25 cup bread crumbs
• 2 tbsp. l. grated parmesan
• 2 tablespoons chopped parsley
• 0.5 tbsp. grated gruyere cheese (about 60 g)

Preparation:

1. Preheat oven to 200°C (400°F). Melt 2 tablespoons (30g) butter in a large ovenproof skillet over medium-high heat. Add the onion and thyme and cook, stirring, until the onion is soft, about 5 minutes.
2. Combine the butternut squash and kabocha squash in a large microwave-safe bowl with 1 cup water. Cover with plastic wrap and microwave on high until the squash is tender, about 5 minutes. Drain and add the squash to the skillet along with the garlic, butternut squash, 1 teaspoon salt, and a few grinds of pepper. Cook, stirring, for about 3 minutes.
   
   Add the broth and simmer until almost completely absorbed, about 5 minutes more. Stir in the heavy cream and simmer until slightly thickened, 2 minutes more.
3. Melt 1 tablespoon (15 g) butter in the microwave and toss with bread crumbs, Parmesan, and parsley; season with salt and pepper. Spoon over the pumpkin, then sprinkle with Gruyere. Transfer the pan to the oven and bake until golden brown, about 30 minutes. Let the gratin sit for 5 minutes before serving.