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1
Preheat the oven to 400 degrees F. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat.
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2
Add the onion and thyme and cook, stirring, until the onion softens, about 5 minutes.
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3
Meanwhile, combine the butternut and kabocha squash in a large microwave-safe bowl with 1 cup water.
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4
Cover with plastic wrap and microwave until the squash is just tender, about 5 minutes.
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5
Drain and add the squash to the skillet along with the garlic, mace, 1 teaspoon salt and a few grinds of pepper.
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6
Cook, stirring, about 3 minutes.
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7
Add the broth and cook until it is mostly absorbed, about 5 more minutes.
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8
Stir in the heavy cream and cook until slightly thickened, 2 minutes.
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9
Melt the remaining 1 tablespoon butter in the microwave and toss with the breadcrumbs, parmesan and parsley; season with salt and pepper.
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10
Sprinkle over the squash, then top with the gruyere.
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11
Transfer the skillet to the oven and bake until golden, about 30 minutes.
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12
Let rest 5 minutes before serving.
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13
How to break down butternut squash:
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14
Cut about 1 inch off the bottom end with a chef's knife.
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15
Scoop out the seeds.
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16
Hold the squash against your body and remove the skin with a vegetable peeler; chop.
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17
How to break down kabocha squash:
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18
Quarter the squash with a chef's knife, then scoop out the seeds.
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19
Put each quarter flat-side down and cut off the skin with a paring knife; chop the squash.
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20
Photograph by David Malosh
