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Squash Gratin with Poblanos & Cream
Ingredients
  • 6 large poblanos (about 1 ½ pounds)
  • 2 large butternut squash (4 pounds total)-peeled, halved, seeded and sliced ½ inch thick
  • ½ cup plus 1 tablespoon extra-virgin olive oil
  • 1 ½ 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
  • ½ cup heavy cream
  • ¾ cup crème fraîche or sour cream
  • 8 ounces Monterey Jack cheese, shredded
  • 8 ounces farmer cheese (see Note)
  • Toasted pumpkin seeds, for serving
Steps
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