This is a print preview of "Butternut Squash Gratin" recipe.

Butternut Squash Gratin Recipe
by Global Cookbook

Butternut Squash Gratin
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  Servings: 12

Ingredients

  • 3 1/2 lb Butternut squash, peeled, in 3/4 " cubes
  • 1/3 c. Unsifted flour
  • 2 lrg Leeks, split lengthwise, rinsed, thinly sliced
  • 1 c. Shredded Parmesan cheese
  • 1 1/2 c. Lowfat milk
  • 1 1/2 c. Heavy cream
  • 1 tsp Salt
  • 3/4 tsp Grnd nutmeg
  • 3/4 tsp Grnd ginger
  • 1/2 tsp Fresh grnd pepper

Directions

  1. Preheat oven to 350 F. Greased 2 1/2 quart. shallow baking dish. In large bowl, toss squash with flour till coated. Place half the squash in prepared dish. Sprinkle with leeks and half the cheese. Top with remaining squash and cheese. In bowl, with remianing flour from coating squash, combine lowfat milk, cream salt nutmeg, ginger and pepper. Mix till blended. Pour over squash. Bake for 1 hour or possibly till squash is tender and sauce is thickened and bubbly. Let stand for 10 min before serving.