Crisp Winter Squash Gratin

Easy and straightforward, this useful prototype works best for winter squash of average moisture and solid content, which yield a creamy interior and crusty top. It is not for very dry starchy types (such as Valenciano or kabocha types) or wet ones (Green-Striped Cushaw or Cheese pumpkin). Vary the fat to suit the rest of the meal, substituting melted duck, goose, or bacon fat, or use butter or nut oil.