Prep 30 mins
Cook 1 hr
I am posting in response to a request. This comes from Julia Child's "The Way to Cook".
For the initial cooking
- 1 1⁄2 lbs winter squash or 1 1⁄2 lbs rutabagas
- 1⁄2 teaspoon grated fresh ginger
- 1 clove garlic, minced
For the white sauce
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups hot milk
- 1⁄2 teaspoon salt
- pepper, to taste
For the Gratin
- 3 tablespoons fresh breadcrumbs
- 3 tablespoons grated swiss cheese
- For the squash:.
- Cut squash into 3/4 inch dice.
- You should have between 4 and 5 cups.
- Place in a steaming basket with the ginger and garlic.
- Cover and steam over 1 inch of water for 10 minutes or until almost tender.
- Remove the steaming basket and set aside.
- Reduce the cooking water down to 1/4 cup and reserve.
- For the white sauce:.
- Melt the butter in a 2-1/2 quart saucepan.
- Blend in the flour with a wooden spoon to make a paste.
- Stir over medium heat until the butter and flour foam.
- About 2 minutes.
- Remove from heat.
- When the bubbling stops, pour in all but 1/2 cup of the hot milk all at once and whisk to blend.
- Whisk slowly over medium high heat until the sauce comes to a simmer.
- Simmer for 2-3 minutes.
- Dribble in remaining milk and then reduced cooking liquid, whisking to blend.
- To assemble the gratin:.
- Butter or spray a 6 cup baking dish.
- Preheat oven to 325 degrees.
- Fold the squash into the white sauce and pour into the baking dish.
- Spread the breadcrumbs and cheese over the top.
- Bake for 1-1/2 hours.
- The top should be nicely browned and the sauce almost absorbed.
This is a very good way to prepare rutabaga for the winter holidays. I've made it for Thanksgiving dinner several times. Rutabaga is a traditaonal holiday food in the Upper Peninsula of Michigan; our family&friends from there really like this dish.