Butternut Squash Gratin

1 butternut squash (about 2 lbs)

salt and pepper to taste

6 oz white cheddar cheese, shredded (1 ½ cups)

1 cup heavy cream

1 sprig fresh rosemary

Peel and seed squash; cut into thin slices. Arrange half of the slices in shallow 2-quart casserole that has been coated with cooking spray. Season with salt and pepper. Sprinkle half of the cheese over the top. Arrange remaining squash over cheese. Season with salt and pepper. Top with remaining cheese. If desired, cover and refrigerate overnight. Combine cream and rosemary in 2-cup glass measure. Microwave on high for 2 minutes; let stand 15 minutes. Remove rosemary. Pour rosemary cream over casserole. Cover tightly. Bake in 400⁰ oven for 10-15 minutes or until squash is tender and cheese is lightly browned. If desired, garnish with additional sprig of fresh rosemary. Makes 8 servings.