Winter Squash Gratin

Name: Winter Squash Gratin
Ingredients: 4 cups peeled kabocha squash or 4 cups butternut squash or 4 cups pumpkin, cut to about 1 inch cubes; 2 teaspoons butter; 12 cup onion, thinly sliced; 12 teaspoon salt; 1 34 cups skim milk; 2 12 tablespoons flour; 12 cup grated fontinella cheese; 18 teaspoon nutmeg; 18 teaspoon fresh ground pepper; 1 slice white bread; 1 teaspoon chopped fresh parsley; 1 clove garlic, minced

12 ingredients

14 steps

Ingredients

4 cups peeled kabocha squash or 4 cups butternut squash or 4 cups pumpkin, cut to about 1 inch cubes
2 teaspoons butter
12 cup onion, thinly sliced
12 teaspoon salt
1 34 cups skim milk
2 12 tablespoons flour
12 cup grated fontinella cheese
18 teaspoon nutmeg
18 teaspoon fresh ground pepper
1 slice white bread
1 teaspoon chopped fresh parsley
1 clove garlic, minced

Directions

1

Preheat oven to 400 degrees.
2

Place squash in a single layer on a baking sheet coated with non-stick spray.
3

Bake squash for 25 minutes or until tender.
4

Melt butter in large nonstick skillet over medium heat.
5

Add onions and saute until tender.
6

Whisk milk and flour together until combined, and add to skillet.
7

Bring to a boil, then cook for 1 minute, stirring constantly.
8

Remove from heat and stir in cheese, nutmeg and pepper, stirring constantly until cheese melts.
9

Gently stir in squash and pour mixture into a greased baking dish-- about a 1-quart size.
10

Place bread in a food processor, and pulse into coarse crumbs measuring about 2/3 cup.
11

Add parsley and garlic, pulsing once or twice to combine.
12

Sprinkle bread mixture over the squash.
13

Bake at 400 for 20 minutes or until golden brown.
14

*Note*:You can make this the day before, refrigerate and reserve breadcrumbs separately, and reheat in a 400 degree for about 30 minutes.