1-Getting Started: First, preheat your oven to 350 degrees Fahrenheit and butter a 10-inch baking dish to prevent sticking. This step ensures even cooking and helps with that crispy cheese topping. Now, in a large sauté pan or Dutch oven, heat 2 tablespoons of the unsalted butter over medium heat.

2-Cooking the Base: Add the sliced onion and garlic, cooking them until they’re soft and see-through, about 4 minutes. Then, mix in the butternut squash slices and grated nutmeg, stirring occasionally for 5 to 8 minutes until the squash is a bit tender. Season with fine sea salt and freshly ground black pepper to bring out the flavors.

3-Assembling and Baking: Transfer the squash mixture to your prepared baking dish and pour 1/2 cup heavy cream over it. Sprinkle 3/4 cup fresh bread crumbs and scatter 3/4 cup grated Comté cheese on top, then dot with the remaining 1 tablespoon unsalted butter cut into pieces. Bake until the top is golden and bubbly, and the squash is tender, about 30 to 40 minutes.

4-Serving: Once done, serve it right away, perhaps with finely chopped chives for a fresh twist. Explore more fall recipes on our site for pairing ideas. The total time is just 50 minutes, with 25 minutes for prep and 25 for cooking, making it a quick butternut squash gratin with crispy topping option.