Butternut squash/goat cheese gratin

2 tablespoons unsalted butter
1/2 yellow onion, finely chopped
2 cloves garlic, minced
1 12-oz can fat-free evaporated milk
1/2 cup lowfat milk
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 medium butternut squash, cut into 1 inch square by 1/4 inch thick pieces
1 1/2 cups pecans, toasted and coarsely chopped
4 ounces fresh goat cheese, crumbled

Preheat the oven to 350 degrees F. Generously butter a 3-quart gratin dish.

In a large saute pan, melt the butter over medium high heat. Add the onion and cook until lightly browned, about 5 minutes. Add the garlic and cook for 1 minute. Add the milks, salt, and pepper and bring to a boil. Add the squash and half of the pecans and return to a boil. Lower the heat and simmer gently for 5 minutes.

Transfer half of the squash mixture to the prepared gratin dish. Dot with half of the goat cheese. Cover with the remaining squash mixture and sprinkle the remaining goat cheese over the top.

Bake until the squash is very tender, the liquid is mostly absorbed, and the top is golden, about 45 minutes. Remove from the oven and sprinkle with the remaining pecans. Let rest for 10 minutes before serving.