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
01Preheat oven to 400 degrees F.
02Toss the cheeses together in a large bowl. Remove half to a small bowl for later.
03Mix the cream, garlic, herbs, and salt and pepper in with the cheeses in the large bowl. Add the butternut squash and toss until fully coated.
04Butter a large baking dish and stack the squash slices so that the rounded edges face upward, starting with the perimeter of the baking dish and working inward until the squash is tightly packed together.
05Spoon excess cream and cheese mixture over the squash.
06Cover with foil and bake for 30 minutes.
07Uncover, and continue to bake for 30 more minutes.
08Top with the remaining cheese and sage leaves.
09Bake for a final 20-30 minutes, or until the cheese is bubbly and beginning to brown.
10Sprinkle with coarse finishing salt, if desired, and top with fresh herbs. Serve warm.