Butternut Squash Gratin

Preheat oven to 375ºF. Toss together squash, shallot, garlic, salt, pepper, and half of the fontina cheese, and place in an even layer in an 8×8″ casserole dish. Pour milk over squash mixture and press squash down with the back of a spoon. Bake for an hour, pressing squash down every 20 minutes. After an hour, top with remaining fontina and crumble goat cheese over it. Return to the oven and bake for 20 more minutes, or until brown and bubbly. Let rest for 5 minutes before serving.