Squash Gratin(Gratin De Courge; Serves 6)

• 6 Tbsp. butter
• 1 large sweet onion, chopped
• 2 lb. squash (hubbard, pumpkin, etc.), peeled, seeded and cut into 1/3-inch cubes
• salt and freshly ground pepper
• 1/4 tsp. coriander seed, crushed in a mortar
• 2 tsp. flour
• 1 c. milk
• 2 Tbsp. heavy cream
• 1 Tbsp. chopped fresh mint leaves
• 1/4 c. freshly grated Parmesan or Gruyere cheese
• dried bread crumbs

1. Over very low heat, melt 4 tablespoons butter in a large earthenware poelon or heavy saute pan.
2. Add the onion, squash, salt, pepper and coriander and sweat, covered, for about 45 minutes, stirring occasionally with a wooden spoon and shaking the poelon from time to time.
3. Preheat the oven to 375u0b0.
4. Sprinkle the squash with the flour; stir and adjust the heat to medium.
5. Add the milk, a little at a time, stirring until the squash is bound in a thin sauce.
6. Turn the heat very low again and leave to simmer gently, uncovered, for about 15 minutes, stirring from time to time.
7. Stir in the cream and mint; empty the mixture into a buttered gratin dish.
8. Smooth the surface; sprinkle with cheese. Grate over bread crumbs; scatter the surface with shavings of butter and bake for 30 minutes, or until the surface is golden.

butter, sweet onion, pumpkin, salt, coriander seed, flour, milk, heavy cream, mint, freshly grated parmesan, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1008753 (may not work)