Ingredients

• 1 kg Butternut squash
• 250 g Oka cheese (or another semi-firm Quebec cheese)
• 250 ml 35% Cream
• 125 ml Whole milk
• 1 medium Onion
• 2 unit Garlic cloves
• 60 g Unsalted butter
• 2 tbsp All-purpose flour
• 0.25 tsp Freshly grated nutmeg
• 3 unit Fresh thyme sprigs
• 75 g Pecans
• 2 tbsp Pure Quebec maple syrup
• 50 g Panko (Japanese breadcrumbs)
• to taste Salt and freshly ground black pepper
• 1 tbsp Olive oil

Instructions

1. 1

   Preheat oven to 200°C (400°F). Peel the squash, scoop out seeds, and cut into 2-3 cm cubes. Spread the cubes on a baking sheet, drizzle with olive oil, salt, and pepper. Roast for 20-25 minutes or until tender and lightly caramelized. Set aside.

2. 2

   Meanwhile, grate 200g of Oka cheese and cut the remaining into small cubes. Finely chop the onion and garlic cloves.

3. 3

   In a medium saucepan, melt 30g of butter over medium heat. Add the onion and sauté until translucent (about 5 minutes). Add the garlic and fresh thyme leaves (remove stems) and cook for another minute.

4. 4

   Stir in the flour and cook for 1 minute, stirring constantly to form a roux. Gradually pour in the milk and cream, whisking to prevent lumps. Bring to a gentle boil, then reduce heat and simmer for 5 minutes, or until the sauce thickens.

5. 5

   Remove from heat. Stir in half of the grated cheese, nutmeg, salt, and pepper. Taste and adjust seasoning.

6. 6

   In a separate bowl, prepare the crumble topping. Melt the remaining 30g of butter. Roughly chop the pecans. Combine the chopped pecans, maple syrup, panko, and melted butter. Season with a pinch of salt.

7. 7

   In a 2-liter gratin dish, spread half of the roasted squash cubes. Pour half of the creamy sauce over it. Sprinkle with some of the cubed Oka cheese. Repeat with the remaining squash, then the rest of the sauce. Top with the remaining grated cheese.

8. 8

   Evenly spread the maple pecan crumble mixture over the gratin.

9. 9

   Bake in the preheated oven for 25-30 minutes, or until the gratin is golden brown, bubbly, and the crumble is crispy. Let rest for 5 minutes before serving.