Squash Gratin With Poblanos & Cream Recipe

Name: Squash Gratin With Poblanos & Cream Recipe
Total time: 165 min
Ingredients: 6 large poblano peppers (about 1 1/2 pounds); 2 butternut squash, peeled, halved, seeded and sliced 1/2 inch thick (4 pounds total); 1/2 cup extra virgin olive oil, plus 1 tablespoon; 1 1/2 teaspoons thyme, coarsely chopped; salt; freshly ground black pepper; 1 large white onion, thinly sliced; 3 large garlic cloves, thinly sliced; 1 teaspoon oregano, coarsely chopped; 1/2 cup heavy cream; 3/4 cup sour cream or 3/4 cup creme fraiche; 8 ounces monterey jack cheese, shredded; 8 ounces queso fresco or 8 ounces farmer's cheese; toasted pumpkin seeds, for serving

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From Food & Wine. At Suzanne Goin and Caroline Styne's Tavern in Los Angeles, chef Julie Robles makes this vegetarian gratin in individual dishes

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.

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Ingredients

6 large poblano peppers (about 1 1/2 pounds)
2 butternut squash, peeled, halved, seeded and sliced 1/2 inch thick (4 pounds total)
1/2 cup extra virgin olive oil, plus 1 tablespoon
1 1/2 teaspoons thyme, coarsely chopped
salt
freshly ground black pepper
1 large white onion, thinly sliced
3 large garlic cloves, thinly sliced
1 teaspoon oregano, coarsely chopped
1/2 cup heavy cream
3/4 cup sour cream or 3/4 cup creme fraiche
8 ounces monterey jack cheese, shredded
8 ounces queso fresco or 8 ounces farmer's cheese
toasted pumpkin seeds, for serving