Butternut Squash Gratin

3 Tbsp unsalted butter
1 small butternut squash (about 2lb)
3/4 tsp Sea Salt, Fine
1/2 tsp freshly ground Black Pepper
1/2 Cup grated Romano cheese
1 Tbsp Rory Brown Breakfast Sausage Blend
1/2 Cup heavy cream

Preheat oven to 350°F. Butter the inside surfaces of a 9-inch baking dish, using 1 Tbsp butter. Peel and seed the butternut squash, then thinly slice the vegetable using a hand slicer.

Layer squash slices in the buttered baking dish, sprinkling some salt and pepper between each layer. When baking dish is half filled, sprinkle with half of the grated cheese and half the Rory Brown Breakfast Sausage Blend.

Continue layering sliced squash with salt and pepper. Pour cream evenly over the top layer, and sprinkle surface with remaining cheese and Sausage Blend. Cover baking dish with foil and bake in oven until squash is tender, about 45 minutes. Remove the foil from the baking dish and preheat your oven’s broiler. Broil the gratin until top is browned, about 4 minutes.

This hearty side can be made up to several days in advance and stored, covered with cling wrap, in the refrigerator. To serve, remove dish from the refrigerator, allow to warm to room temp for about a half hour, then uncover and re-warm in an oven at 350 degrees, for about 20 minutes.

Serve warm.