Squash Gratin with Poblanos Cream
Ingredients
- 6 large poblanos (about 1 1/2 pounds)
- 2 large butternut squash (4 pounds total)—peeled, halved, seeded and sliced 1/2 inch thick
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons coarsely chopped thyme
- Salt and freshly ground black pepper
- 1 large white onion, thinly sliced
- 3 large garlic cloves, thinly sliced
- 1 teaspoon coarsely chopped oregano
- 1/2 cup heavy cream
- 3/4 cup crème fraîche or sour cream
- 8 ounces Monterey Jack cheese, shredded
- 8 ounces farmer cheese (see Note)
- Toasted pumpkin seeds, for serving
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