Prep 15 mins
Cook 55 mins
I adapted this recipe from a magazine clipping. A wonderful gratin using kabocha squash. If kabocha is unavailabe to you, you may substiture butternut or pumpkin. And you can substitute different cheese for the fontinella, asiago or gruyere would be good. Delicious and a simple dish, great for family or company. Easily doubles.
- 4 cups peeled kabocha squash or 4 cups butternut squash or 4 cups pumpkin, cut to about 1 inch cubes
- 2 teaspoons butter
- 1⁄2 cup onion, thinly sliced
- 1⁄2 teaspoon salt
- 1 3⁄4 cups skim milk
- 2 1⁄2 tablespoons flour
- 1⁄2 cup grated fontinella cheese
- 1⁄8 teaspoon nutmeg
- 1⁄8 teaspoon fresh ground pepper
- 1 slice white bread
- 1 teaspoon chopped fresh parsley
- 1 clove garlic, minced
- Preheat oven to 400 degrees.
- Place squash in a single layer on a baking sheet coated with non-stick spray.
- Bake squash for 25 minutes or until tender.
- Melt butter in large nonstick skillet over medium heat.
- Add onions and saute until tender.
- Whisk milk and flour together until combined, and add to skillet.
- Bring to a boil, then cook for 1 minute, stirring constantly.
- Remove from heat and stir in cheese, nutmeg and pepper, stirring constantly until cheese melts.
- Gently stir in squash and pour mixture into a greased baking dish-- about a 1-quart size.
- 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 at 400 for 20 minutes or until golden brown.
- *Note*:You can make this the day before, refrigerate and reserve breadcrumbs separately, and reheat in a 400 degree for about 30 minutes.