Winter Squash And Rice Gratin

• 1 (2-pound) butternut squash, cut into 4 pieces
• 1/2 cup uncooked long-grain rice
• 2 tablespoons butter
• 1/4 cup finely chopped shallots
• 3 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1 1/2 cups fat-free milk
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh sage
• 3/4 teaspoon salt
• 3/4 teaspoon black pepper
• 1/2 teaspoon ground nutmeg
• 1/2 cup (2 ounces) shredded fontina cheese
• Cooking spray

1. Place squash in a Dutch oven; cover with water. Bring to a boil. Cover, reduce heat, and simmer 35 minutes or until tender. Drain.
2. . Preheat oven to 400u0b0.
3. . Cook rice according to package directions, omitting salt and fat.
4. . While squash and rice cook, melt butter in a medium, heavy saucepan over medium heat. Add shallots and garlic; saute 2 minutes or until tender. Add flour; cook 1 minute, stirring constantly with a whisk. Gradually add milk; cook 5 minutes or until mixture is thick, stirring constantly. Remove from heat; stir in parsley and next 4 ingredients.
5. . Scoop out squash pulp; discard squash peel. Combine squash, cheese, and garlic-butter sauce in a large bowl; beat with a mixer at medium speed until well blended. Stir in rice. Pour squash mixture into a 1 1/2-quart casserole coated with cooking spray.
6. . Bake at 400u0b0 for 45 minutes or until edges are golden and top is set. Let stand 5 minutes before serving.

butternut squash, longgrain rice, butter, shallots, garlic, allpurpose, milk, parsley, fresh sage, salt, black pepper, ground nutmeg, fontina cheese, cooking spray

Taken from www.myrecipes.com/recipe/winter-squash-rice-gratin-0 (may not work)