Winter Squash Gratin

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 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 bread
• 1 teaspoon chopped fresh parsley
• 1 clove garlic, minced

Recipe

• 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.