Butternut Squash Gratin with Poblano Chilies, Cheddar, and Fromage Blanc Custard | culture: the word

Ingredients

• GRATIN
• 2 teaspoons Ancho Chili Puree
• 2 teaspoons Chipotle Puree
• 1 medium poblano chili
• Olive oil
• 3 pounds butternut squash (cut into ½-inch cubes (about 6 cups))
• 1 medium yellow onion (cut into large dice (about 1½ cups))
• ¾ teaspoon salt
• 2 ounces cheddar cheese (about ½ cup)
• 2 ounces smoked cheese (about ½ cup)
• 1 tablespoon chopped fresh marjoram or oregano
• 1 tablespoon chopped fresh sage
• FROMAGE BLANC CUSTARD
• 8 ounces fromage blanc
• 2 large eggs (beaten)
• ¼ cup half-and-half
• ½ ounce Parmesan (grated (about 2 tablespoons))
• ¼ teaspoon salt
• 1 teaspoon Ancho Chili Puree