Peppered Squash Gratin - Alison Roman

Ingredients

• 5 lbs. squash such as butternut, acorn or kabocha, peeled, seeded, sliced ¼” thick
• 4 ounces parmesan, grated (about 1 cup)
• 8 cloves garlic, very well smashed, coarsely chopped or thinly sliced
• Kosher salt, so much freshly ground black pepper
• Crushed red pepper flakes (optional)
• 4–6 sprigs sage or 2–3 tablespoons thyme, rosemary or oregano leaves
• 1 cup heavy cream
• 2 tablespoons butter or olive oil, plus more olive oil