Sides
Recipes4 ounces shredded Gruyere cheese, divided
2 ounces grated Parmesan cheese, divided
2 cups heavy cream
5 cloves garlic, minced
2 teaspoons fresh thyme leaves, chopped
1 teaspoon fresh sage, chopped, plus whole leaves to top
1 teaspoon fresh rosemary, chopped
Kosher salt and black pepper, to taste
1 tablespoon butter
1 large (3-4 pound) butternut squash, peeled and sliced into thin half-moons
coarse finishing salt, if desired, to top
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