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Preheat oven to 450°F.
In a 6 to 8-inch oven-safe skillet, heat butter over medium heat. Add onion and cook until soft, about 4 minutes. Add garlic and cook 1 minute more.
Stir in cream, thyme, and salt and pepper and let cook until starting to thicken.
Stir in parmesan and squash and let bubble for 2-3 minutes. Spread squash out evenly, top with Gruyere cheese and bake until bubbly and golden brown, about 20 minutes. Let rest 5 minutes before serving. Enjoy!