I know it’s wrong, but sometimes I just pour heavy cream on things. Just…all over it. Strawberries, peaches, waffles, my hand, etc. Usually those moments are influenced by the emotional eating part of my brain that says things like “If you’re sad, food will make you happy!” and other illogical things.

In this instance, however, the cream is not so random and impulsive. It melds wonderfully with the herbs and squash, creating a wonderful cold-weather dish that pairs beautifully with almost anything (…like more cream?). Be fairly generous with the salt and pepper and don’t try and go “lean” with skim milk— it will separate in the oven and not thicken properly while the dish cools.

Rosemary Squash Casserole
1 1/4 c heavy cream
2 sprigs fresh thyme
1 t chopped fresh sage
1 t chopped fresh rosemary
1/2 c grated parmigiano
1 small butternut squash, peeled
2 small russet potatoes
1 small sweet potato, peeled
2 t salt
pepper

Preheat your oven to 375 and grease an 8″ x 8″ baking pan. In a small saucepan over low heat combine the herbs and cream, stirring frequently. Meanwhile, thinly slice the squash and potatoes. Layer them in the pan with the salt, pepper, and parmigiano (sprinkle them every time you make a new layer). When the cream is hot, fish the thyme sprigs out and pour the cream over the potatoes and squash in the pan. Bake for 35-40 minutes or until golden brown and bubbly. Let rest for about an hour or two, to give the cream time to thicken. Warm gently when ready to serve and sprinkle with additional parmigiano. Nomnom!