Preparation

• Preheat your oven to 350°F (180°C).
• In a saucepan, mix together heavy cream with a pinch of nutmeg, a crushed garlic clove, thyme sprigs, and bay leaves.
• Bring this mixture to a gentle boil over medium heat.
• Once it reaches a boil, take it off the heat and allow the flavors to infuse for 10-15 minutes.
• While the cream is infusing, peel, deseed, and slice a large butternut squash.
• Ensure the slices are uniform in size to promote even cooking.
• Butter a large, shallow ovenproof dish thoroughly.
• Layer half of the sliced butternut squash in the prepared dish.
• Pour half of the herb and garlic infused cream over this first layer of squash.
• Add the second half of the butternut squash slices on top, then cover with the remaining cream.
• Cover the dish tightly with tin foil and place it in the preheated oven.
• Bake at 350°F (180°C) for 30 minutes.
• After 30 minutes, remove the foil and sprinkle grated cheese evenly over the top of the butternut squash layers.
• Return the dish to the oven and bake uncovered for an additional 20-30 minutes.
• Once finished, remove the dish from the oven and allow it to cool slightly before serving.