Gratin of Winter Squash or Rutabaga

Recipe by JillAZ
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • For the initial cooking
  • 1 12
    lbs winter squash or 1 1/2 lbs rutabagas
  • 12
    teaspoon grated fresh ginger
  • 1
    clove garlic, minced
  • For the white sauce
  • 3
    tablespoons butter
  • 3
    tablespoons flour
  • 2
    cups hot milk
  • 12
    teaspoon salt
  • pepper, to taste
  • For the Gratin
  • 3
    tablespoons fresh breadcrumbs
  • 3
    tablespoons grated swiss cheese
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DIRECTIONS

  • 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.
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