Butternut Squash Gratin

In a large sauce pan, with the steamer insert, bring about 3 cups of water to a boil (enough water to come to the bottom of the steamer basket). Add the cubed squash, cover and steam for about 10 minutes.

Meanwhile, in a 10-inch cast iron skillet, melt 3 tablespoons of butter. Add the chopped onion and poultry seasoning. Saute on low to medium heat until soft and carmelized, stirring occasionally. This takes about 20 minutes. Add the squash to the onions in the skillet and stir until combined. Sprinkle with salt, fresh ground pepper and fresh ground nutmeg.

Heat the heavy cream in the microwave for 1-2 minutes until warm. Pour over the squash.

In a bowl, toss the bread crumbs and parmesan cheese with the remaining 2 tablespoons of butter (melted). Sprinkle over the squash mixture in the skillet and bake in a 350-degree oven for 40 minutes, until bubbly.

Season with salt and pepper when serving.