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1
Put oven rack in lower third of oven and preheat oven to 350F.
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2
Generously butter a 13- by 9-inch glass baking dish (3-quart capacity).
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3
Stir together salt and pepper in a small bowl.
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4
Cut off necks of squash, reserving bottoms for another use (you will have about 3 pounds necks).
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5
Peel squash and very thinly slice crosswise with slicer.
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6
Layer one third of squash slices, overlapping, in baking dish and sprinkle with some of salt and pepper mixture.
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7
Sprinkle with half of cheese, then layer half of remaining squash slices on top and sprinkle with some of salt and pepper mixture.
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8
Top with remaining cheese and remaining squash slices, then sprinkle with remaining salt and pepper.
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9
Bring cream and thyme sprigs to a simmer in a small saucepan over moderate heat.
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10
Discard thyme and pour cream evenly over squash.
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11
Put a sheet of parchment paper on surface of squash and poke a few holes in parchment with a knife.
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12
Bake squash until tender, about 45 minutes.
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13
Discard parchment and let squash stand 10 minutes before serving.
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14
If desired, cut rounds from squash with cookie cutter and transfer to plates with a spatula.
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15
*Available at Asian markets, cookware shops, and Uwajimaya (800-889-1928).
