Hey, neighbors! It’s the most wonderful time of the year!  Well, it’s MY most wonderful time of the year. That’s right!  It’s PUMPKIN season!  Fall has arrived! Each year, I look forward to pulling the fall box out of storage, and unpacking all my pumpkin décor.  But the absolute best part is heading to the store and picking out my pumpkins for the front door.  Check out my speckled pumpkin with the long stem.  Isn’t it just the cutest?  They make me so happy when I look at them.

In honor of pumpkin season, I thought I’d share one of my favorite gratins.  For this version I used a kabocha squash (or green pumpkin), but it also works with butternut or acorn squash.  I got the kabocha from our last garden swap, and I’m honored to put it to good (and tasty) use!

Kabocha Gratin

• Kabocha (or butternut) squash, peeled & sliced thinly
• 1 1/2 c Comté cheese
• 1 1/3 c Heavy cream
• 2/3 c milk
• 1/2 tsp Nutmeg
• 2 cloves garlic, grated
• 4 Tbsp honey
• Salt & pepper
• 1/4 c grated fresh Parmesan
• 1/2 c panko breadcrumbs
• 1 Tbsp butter

Preheat oven to 350 degrees.  In a casserole dish, place about 1/4 of the squash on the bottom of the dish in one  with about 1/4 of the Comté cheese. Sprinkle with a couple pinches of salt and pepper.  Drizzle with 1 Tbsp honey. Repeat three more times. In a bowl,whisk together cream, milk, grated garlic, and nutmeg and pour it over the squash. Press lightly on the squash to press it down. Sprinkle the top with Parmesan and then panko.  Cut the butter into about 12 small cubes and dot on the panko. Bake at 350 degrees for 25-30 minutes.

Prior to serving, taste a small piece and adjust seasoning with more drizzled honey or salt as needed. If using butternut squash, reduce or eliminate the honey.

Serves 6-8 as a side dish.