We eat a lot of winter squash throughout the fall and winter, and although my favorite way to prepare it is to simply roast it in a hot oven, from time to time I want to try something new. One easy way to create an elegant vegetable side dish is to mix vegetables with some creamy béchamel sauce, then top with a crumb and cheese topping before you pop it into the oven. I usually partially cook my vegetables first, particularly very hard vegetables such as winter squash before baking, which ensures everything will be perfectly cooked when you take your dish from the oven.
A creamy, low fat gratin of butternut squash.
Yield: Serves 6
Prep Time: 15 mins
Cook Time: 45 mins
Bechamel Sauce:
3 Tablespoons Of Butter
1/4 Cup All-Purpose Flour
2 Cups Skim Milk
Salt
White Pepper
Nutmeg
Squash Gratin:
4 Cups Butternut Squash, Cut Into 1 Inch Pieces
1 Cup Sweet Onion, Finely Chopped
1 Tablespoon Olive Oil
1 Egg
Salt & Pepper
1/3 Cup Grated Parmesan Cheese
Topping:
1 Cup Whole Wheat Panko (or Breadcrumbs)
1/4 Cup Grated Parmesan Cheese
3 Tablespoons Finely Chopped Parsley
Salt & Pepper
To make the béchamel sauce, first melt the butter in a heavy saucepan over low heat, and once it is completely melted and bubbling, add the flour and mix well with a wooden spoon.
Cook for a minute or two until the flour just begins to take on some color.
Slowly start adding the milk, whisking continuously to prevent lumps from forming.
Continue to simmer until the sauce begins to thicken, stirring often.
For the gratin, first heat oven to 350°F. and butter an 8-inch baking dish, round or square.
In a medium pot, cover squash with cold water, place a lid on top and bring to a boil over high heat.
Once water comes to a boil, reduce heat to a simmer and cook squash for about 15 min. or until just fork tender.
Rinse under cold water; drain.
In a bowl, mix the squash with the béchamel and 1/2 cup grated cheese and season with salt and pepper.
Scoop the squash into the prepared dish and use a spoon to spread evenly.
In a small bowl, mix the breadcrumbs, parsley, cheese, salt and pepper, then sprinkle it over the top of the squash.
Bake for 30 minutes until bubbly and brown.
Let rest at room temperature 10 minutes before serving.Season with a pinch of salt, white pepper and nutmeg.
Set aside until you are ready to use, by pouring the sauce into a glass bowl and covering with a buttered sheet of plastic wrap.