Squash Gratin With Poblanos & Cream

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Ingredients

6 large poblanos (about 1 1/2 pounds)

2 large butternut squash (4 pounds total)—peeled, halved, seeded and sliced 1/2 inch thick

1/2 cup plus 1 tablespoon extra-virgin olive oil

1 1/2 teaspoons coarsely chopped thyme

Salt and freshly ground black pepper

1 large white onion, thinly sliced

3 large garlic cloves, thinly sliced

1 teaspoon coarsely chopped oregano

1/2 cup heavy cream

3/4 cup crème fraîche or sour cream

8 ounces Monterey Jack cheese, shredded

8 ounces farmer cheese (see Note)

Toasted pumpkin seeds, for serving

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