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1
Cut off and discard the stem of the squash, then cut the squash into two pieces by cutting through it horizontally at the bottom of the neck.
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2
This will make it easier to peel.
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3
Peel the cylindrical neck lengthwise, removing enough skin so that the orange flesh underneath is revealed.
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4
(Under the outer skin there is a layer of green, which should be removed.)
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5
Peel the round part of the squash by cutting around it in a spiral fashion with a sharp knife; it is easier to peel a round object in this manner.
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6
Cut the rounded part in half lengthwise, and, using a spoon, scoop out the seeds.
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7
Then cut the squash into 1/8-to-1/4-inch slices, either with a knife or in a food processor fitted with the slicing blade.
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8
Preheat the oven to 400 degrees.
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9
Place the squash slices in a large saucepan, cover them with water, and bring to a boil.
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10
Boil over high heat for 1 1/2 to 2 minutes, then drain in a colander.
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11
The pieces will break a little in cooking.
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12
Arrange pieces in a gratin dish, and sprinkle with the salt and pepper.
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13
Pour on the cream, and stir gently with a fork to distribute the additions properly.
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14
Cover with the cheese, and bake for about 30 minutes.
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15
At serving time, brown the top of the gratin by heating it under a hot broiler for 4 to 5 minutes.
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16
Serve immediately.
