Ingredients:
1 1/2 lbs winter squash or 1 1/2 lbs rutabagas
1/2 teaspoon grated fresh ginger
1 clove garlic, minced
3 tablespoons butter
3 tablespoons flour
2 cups hot milk
1/2 teaspoon salt
pepper, to taste
3 tablespoons fresh breadcrumbs
3 tablespoons grated swiss cheese
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.
Servings: 6
Time preparation: 30 min.
Time total: 90 min.