Butternut Squash Gratin

1 cup heavy cream

2 tbls minced fresh sage

1 tsp minced fresh thyme

2 cloves garlic, minced

½ tsp salt

½ tsp freshly ground pepper

1 small butternut squash, peeled, seeded, thinly sliced and divided in thirds.

6 ounces feta cheese, crumbled and divided in half

6 ounces mozzarella, shredded and divided in thirds

½ cup finely chopped macadamia nuts.

Preheat oven to 325 degrees F.
Lightly grease a baking dish.
In a bowl, whisk together cream, sage, thyme, garlic, salt and pepper. Set aside.
Place a layer of squash in the bottom of the dish.
Layer half the feta and one-third of the mozzarella.
Add another layer of squash, then the remaining feta and one-third of the mozzarella.
Layer remaining third of squash.
Pour cream mixture over the top of the squash.
Sprinkle macadamia nuts and the remaining mozzarella over the top.
Bake for about 45 minutes or until the top is browned and the squash is tender when pierced with a knife.