Yield 6-8 Servings

1 9x9x2 Baking pan
2 tsp. butter
2.5 lbs. butternut squash, peeled and sliced not more than 1/4 inch thick
5 pears. Hard, green, underripe pears work best
1 Qt. heavy cream. May use half & half or milk
4 tsp. salt
2 tsp. pepper
1/2 TBLS cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. clove

• Combine spices and set aside.
• Butter the baking dish.
• Layer the bottom of the pan with the sliced squash overlapping until the bottom is covered.
• Season evenly with 1/3 of the spice mix.
• Slice pears and layer them over the squash. There is no need to overlap but be sure to layer evenly.
• Cover pears with another layer of squash as done before.
• Do the same again with the pears.
• Finish with the remaining sliced squash and seasoning.
• Slowly pour 1/2 the cream over the layers so as not to disturb the layering.
• Press down on layers using your hands. Pour on remaining cream and press down again.
• Cover with aluminum foil and bake at 350 degrees for 1 hour.
• Remove foil and continue cooking for 15 minutes or until tender when pierced with a knife.

It is best to chill the gratin overnight so the heavy cream has a chance to solidify with the squash and pears.

To serve, slice into squares and remove from the baking pan. Reheat on a cookie sheet for 5-7 minutes in a 350 degree oven.

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