Winter Squash Gratin
A great one-pot dinner for a chilly winter night!
-Adapted from North Bay Farmers Market Cookbook, by Brigitte Moran with Amelia Spilger (Gibbs-Smith, 2009)
Makes 4–6 servings
4 cups peeled kabocha squash, butternut squash, or pumpkin, cut into 1-inch cubes
1/2 teaspoon salt
2 teaspoons butter
1/2 cup thinly sliced onion
1 3/4 cups skim milk
2 1/2 tablespoons flour
1/2 cup grated fontinella cheese
1/8 teaspoon nutmeg
1/8 teaspoon freshly ground pepper
1 slice white bread
1 teaspoon chopped fresh parsley
1 clove garlic, minced
1. Preheat over to 400 degrees F. Place squash and salt in a single layer on a baking sheet coated with nonstick spray. Bake squash for 25 minutes, or until tender.
2. Melt butter in a large nonstick skillet over medium heat. Add onion and sauté until tender.
3. Whisk milk and flour together until combined and add to skillet. Bring to a boil and then cook for 1 minute, stirring constantly. Remove from heat and stir in cheese, nutmeg, and pepper, stirring constantly until cheese melts.
4. Gently stir in squash and pour mixture into a greased baking dish, about 1-quart size.
5. Place bread in a food processor and pulse into coarse crumbs, measuring about 2⁄3 cup. Add parsley and garlic, pulsing once or twice to combine. Sprinkle bread mixture over the squash. Bake for 20 minutes, or until golden brown.
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