Butternut Squash And Celery Root Gratin

By Food52
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Butter or pan spray, for pan

Salt and freshly ground black pepper

1 butternut squash, approx. 1-1/2 pounds, peeled, cut in half lengthwise, and seeded

1 celery root, 3/4 to 1 pound, peeled and cut into quarters

Leaves pulled from several branches of thyme

1/2 large red onion, peeled and cut into thin slices

2 tablespoons unsalted butter

3/4 cups cream

2 slices firm white bread, slightly stale, processed into coarse crumbs

3 tablespoons finely chopped walnuts

1/4 cup grated pecorino, asiago, or parmigiano-reggiano cheese

Handful of flat-leaf parsley leaves, coarsely chopped

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