Methods/steps

This rich, earthy gratin could stand on its own at a meatless Thanksgiving celebration as well as being a perfect foil for roasted bison. Make this a day ahead and reheat it when you’re ready to serve.

Preheat the oven to 400°. Heat the cream over low heat and keep warm while you assemble the gratin. Butter a large gratin dish and set aside. In a large sauté pan, melt 2 tablespoons of the butter over high heat. As the butter foams, add 1/3 of the mushrooms and toss to coat. Season with salt and pepper and add 1/3 of the sage. Allow the mushrooms to cook, undisturbed, until browned on one side, about 3 minutes. Stir the mushrooms and allow to brown further. Set the cooked mushrooms aside and proceed with the remaining mushrooms. Assemble the gratin: Layer ¼ of the sliced pumpkin, slightly overlapping, in the bottom of the gratin dish, seasoning with salt, pepper and a few gratings of nutmeg. Scatter 1/3 of the mushrooms and ¼ of the grated cheese on top. Repeat this, ending with a layer of squash. Pour the warm cream over the top, filling the gratin just below the last layer of squash and add the last of the cheese. Cover with foil and bake for 1 ½ hours, or until the pumpkin is tender when pierced with a thin knife. Remove the foil and brown the top for 20 minutes. Serve immediately.