Butternut squash gratin

Yield: 12 Servings

Measure Ingredient
3½ pounds Butternut squash; peeled, in 3/4 \" cubes
⅓ cup Unsifted flour
2 larges Leeks; split lengthwise, rinsed, thinly sliced
1 cup Shredded Parmesan cheese
1½ cup Milk
1½ cup Heavy cream
1 teaspoon Salt
¾ teaspoon Ground nutmeg
¾ teaspoon Ground ginger
½ teaspoon Fresh ground pepper

Preheat oven to 350 F. Greased 2½ qt. shallow baking dish. In large bowl, toss squash with flour until 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 milk, cream salt nutmeg, ginger and pepper. Mix until blended. Pour over squash. Bake for 1 hour or until squash is tender and sauce is thickened and bubbly. Let stand for 10 minutes before serving.

Recipe by: McCalls Favorite Quick and Easy Recipes Posted to MC-Recipe Digest V1 #1005 by Roberta Banghart <bobbi744@...> on Jan 12, 1998

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