I had a 2.5 lb butternut squash that I needed to use so I checked Epicurious and found a recipe, below is an edited version of what I found, I used bits of swiss and sharp cheddar that I had in my fridge, light cream and instead of the thyme sprigs I used a gound up mixture of dried rosemary, thyme and oregano that I had made earlier and just sprinkled it over the squash.
I also sliced the squash thickly, ~1/4" instead of as directed to give it more texture. I left out the salt and used a little more pepper.
Had with a porkchop and string beans, it was delicious!Scalloped Butternut SquashIngredients
Cheese - mild Cheddar
1 1/2 cups heavy cream
3 fresh thyme sprigs
PreparationPut oven rack in lower third of oven and preheat oven to 350°F. Generously butter a 13- by 9-inch glass baking dish (3-quart capacity).
Stir together salt and pepper in a small bowl. Peel squash and very thinly slice crosswise.
Layer one third of squash slices, overlapping, in baking dish and sprinkle with some of salt and pepper mixture. Sprinkle with half of cheese, then layer half of remaining squash slices on top and sprinkle with some of salt and pepper mixture. Top with remaining cheese and remaining squash slices, then sprinkle with remaining salt and pepper.
Pour cream evenly over squash. cover with foil or parchment paper. Bake squash until tender, about 45 minutes.
Let squash stand 10 minutes before serving.