hardly adapted at all from The Sprouted Kitchen by Sara Forte, via Epicurious
serves 4 lavishly
1 large winter squash or a few small ones (about 3 lbs of squash total)
1/2 cup crème fraîche, at room temperature
1/2 cup shredded Jack cheese
2 teaspoons fresh thyme leaves, or chopped fresh basil, or chopped fresh parsley
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
2 Tablespoons maple syrup
1 Tablespoon balsamic vinegar
1 egg, beaten
1/4 teaspoon freshly grated nutmeg
Cut the squash in half lengthwise, remove the seeds, and pierce a few holes in the skin. Place the squash cut side down in a glass baking dish and roast in the oven until soft, 40 to 45 minutes. The timing may vary, so keep an eye on it. You want a few brown blisters and to be able to pierce it easily with a fork. Set aside and let cool.
Put the crème fraîche, Jack cheese, thyme, salt, and pepper in a bowl and stir to combine.
Once the squash is cool enough to handle, scoop the flesh away from the skin and put it in a bowl. Add the maple syrup and balsamic vinegar and mash the squash until smooth. Add the cheese mixture and stir to combine. Add the egg and nutmeg, giving the mixture a final stir.
Grease an 8 by 8-inch baking dish on all sides and pour in the squash mixture. Turn the oven down to 375°F and bake until brown spots start to show on top, 30 to 40 minutes. Allow it to rest for 10 minutes before serving.