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1
Preheat oven to 350 degrees .
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2
Generously grease a 2-quart casserole dish with one tablespoon of butter and set aside.
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3
Spread pecans on a baking sheet and toast in oven for 5-7 minutes, or until fragrant and deepened in color.
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4
Set aside to cool and chop coarsely.
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5
To make a whole squash easier to cut, pierce in several places with a paring knife.
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6
Microwave at high for 2 minutes, then rotate and repeat.
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7
Remove from the oven and set aside 5 minutes.
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8
Cut the ends off of the squash, then cut into large chunks, seed, peel and slice 1/4 inch thick.
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9
Heat remaining tablespoon butter with 2 teaspoons oil in a deep 12 inch skillet or Dutch oven on medium heat.
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10
When sizzling, add onion and saute 5 minutes until lightly browned.
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11
Add garlic and saute 1 minute.
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12
Add cream, milk, salt and pepper, bring to a simmer.
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13
Add squash and simmer gently 5 minutes, stir in pecans.
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14
Transfer half of the squash mixture to prepared pan and dot with half of the goat cheese.
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15
Spoon remaining squash mixture on top and dot with remaining goat cheese.
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16
Place on a sturdy baking sheet and bake 45 minutes or until squash is very tender and cream is almost absorbed.
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17
Remove from oven and sprinkle with parsley.
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18
Let rest 10 minutes before serving.
