Recipe - Butternut Squash Gratin

3 One half pound Butternut squash; peeled, in
Three fourths " cubes
1/3 cup Unsifted flour
2 lg Leeks; split lengthwise,
rinsed, thinly cut or sliced up
1 cup Shredded Parmesan cheese
1 One half cup Milk
1 One half cup Heavy cream
1 teaspoon Salt
Three fourths teaspoon Ground nutmeg
Three fourths teaspoon Ground ginger
One half teaspoon Fresh ground pepper

Preheat oven to 350 F. Greased 2 One half 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 MCRecipe Digest V1 #1005 by Roberta Banghart
bobbi744@sojourn.com on Jan 12, 1998