Butternut Squash Gratin

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1 medium-size butternut squash (2-2 1/2 pounds)

2 tablespoons olive oil

1/2 teaspoon freshly ground black pepper, plus more to taste

2 teaspoons kosher salt, plus more to taste

1 cup heavy cream

1/4 cup grated Parmesan cheese

1/4 cup grated Gruyere

1/4 teaspoon white pepper

-- Pinch of nutmeg

1/2 cup freshly toasted breadcrumbs

2 tablespoons butter, diced

1 tablespoon minced basil

2 sprigs fresh thyme, leaves removed and minced

1 tablespoon minced fresh Italian parsley

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