Winter Squash Gratin
Ready In: 1 hr 10 mins
Serves: 4-6
Ingredients
- 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
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off