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1
Peel 2 1/4 pounds of winter squash and cut into cubes.
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2
Preheat the oven to 450u00b0F.
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3
In a large ovenproof pot, brown 2 slices of bacon 1/8 inch thick for 5 minutes, turning them over. Add the cubes of squash, 4 garlic cloves (unpeeled but crushed), 1 sprig of rosemary, and a little salt.
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4
Cover with parchment paper and put in the oven for 30 minutes.
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5
Lower the oven temperature to 350u00b0F, remove the parchment paper, and cook for an additional 30 minutes.
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6
In the meantime, heat a dry skillet and toast a handful of dried pumpkin seeds. Cool on paper towels, then crush.
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7
When the squash is cooked, take the pot out of the oven and turn on the broiler.
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8
Throw away the rosemary and the peel of the garlic cloves.
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9
Remove the slices of bacon and cut into small lardons.
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10
Mash the squash and garlic with a fork and add the lardons. Stir and adjust the seasoning with plenty of freshly ground black pepper.
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11
Sprinkle the top of the gratin with pumpkin seeds.
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12
With a vegetable peeler, shave 1 ounce of pecorino or Parmesan cheese into small flakes and sprinkle evenly over the gratin.
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13
Put under the broiler for about 2 minutes to brown the top. Serve immediately.
