Squash and Pie Pumpkin Gratin baked in a Cast Iron Skillet

I love cooking in Cast Iron. I created this recipe after researching many similar ones. There are so many aspects of this recipe that I like. It's Fall and it's the perfect time to serve Squash. One of my new favorites is Tuscan Squash Stew in a Crock Pot. I'm making it again today. Here's another favorite Squash recipe.

Squash and Pie Pumpkin Gratin baked in a Cast Iron Skillet.

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" or 10" Cast Iron Skillet

3 TBS Butter, divided
1 Vidalia / Sweet Onion, roughly chopped
2  Garlic Cloves, minced
1 TBS fresh Thyme
1 small Butternut Squash, peeled and cubed into 1/2" pieces.
1 small Pie Pumpkin, peeled and cubed into 1/2" pieces.
1 C Water
1/4 tsp Nutmeg
Salt and Pepper to taste
1 C Vegetable Broth or Vegetarian Chicken Broth
1/2 C Heavy Cream
1/4 C Italian Herbed Bread Crumbs
2 TBS Grated Parmesan Cheese
2 TBS fresh chopped Parsley
Additional Salt and Pepper to taste
1/2 C grated fresh Gruyere Cheese

In the skillet on medium high heat:
2 TBS Butter
Heat until melted.
Add:
Onion
Garlic
Thyme
Saute 5 minutes, stirring often.

In a large microwave safe bowl:
Squash
Pumpkin
Water
Cover with plastic wrap and heat until tender, about 5 minutes at 1 minute intervals.
Drain and add to skillet.
Add:
Nutmeg
Salt and Pepper to taste.
Continue cooking for 3 minutes.
Add:
Broth and cook 5 minutes.
Stir in Cream and cook an additional 2 minutes, stirring as it begins to thicken,

In a small microwave safe bowl:
Remaining TBS of Butter
Heat until melted.
Add:
Breadcrumbs
Parmesan
Parsley
Salt and Pepper to taste
Whisk well.
Sprinkle evenly over Squash.
Sprinkle evenly with Gruyere Cheese.
Bake 30 minutes.
Remove from oven and cool 5 minutes.

Enjoy!
Peace in the Kitchen!