Butternut Squash, Sage and Blue Cheese Gratin

The bright orange color of the squash peeking out from beneath the blanket
of melted cheese is enough to make you want to dig right into this gratin.
Use a semi-firm Stilton-like blue cheese, such as Blythedale Farm's Jersey
Blue or Bingham Hill's Rustic Blue. You may assemble this easy-to-make
gratin as much as six hours in advance and refrigerate it. Bring it to room
temperature before baking.

1 butternut squash (about 1 3/4 lb.)
1 tablespoon olive oil
1 tablespoon chopped fresh sage
1/4 teaspoon kosher (coarse) salt
1/4 teaspoon freshly ground pepper
3/4 cup (3 oz.) crumbled blue cheese
1/4 cup (1 oz.) shredded Gruyère cheese

1. Heat oven to 375°F. Spray 11x7 1/2-inch baking dish with nonstick cooking
spray.
2. Cut squash in half lengthwise; remove seeds and peel. Slice each half
crosswise into 1/2-inch-thick slices. Place squash in single layer at
45-degree angle in baking dish. (The squash will be tightly packed.)
3. Drizzle squash with oil. Sprinkle with sage, salt and pepper. Cover with
foil.
4. Bake 40 minutes or until squash is tender. Remove from oven; remove foil.
Sprinkle with blue cheese and Gruyère cheese. Return to oven; bake an
additional 1 minute or until cheese is melted.