1-½ tablespoons margarine, cubed
1-½ pounds winter squash, like butternut, peeled and cut into ¼ inch slices
2 teaspoons chopped fresh sage or ½ teaspoon dried
2 teaspoons chopped fresh rosemary or ½ teaspoon dried
1/3 cup pareve whip
2 tablespoons maple syrup
Freshly ground black pepper
Place the rack in the middle of the oven and preheat to 400 degrees.
Lightly grease the bottom of a medium gratin dish or ovenproof skillet with one of the small cubes of margarine. Layer the squash slices on top, overlapping them slightly. Sprinkle the herbs evenly on the squash and pour the pareve whip and syrup on top. Season liberally with salt and pepper.
Bake, basting the squash with the juices once or twice, for 45 to 50 minutes, or until the squash feels tender when tested with a small, sharp knife. Remove from the heat and let sit for a few minutes to let the juices settle before serving.