Winter Squash And Rice Gratin

• 2 cups chopped peeled butternut squash
• 1/4 cup minced shallots
• 2 tablespoons butter
• 3 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1 1/2 cups fat-free milk
• 1 1/2 teaspoons chopped fresh sage
• 1/2 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground black pepper
• 1 cup cooked long-grain brown rice
• 1/4 cup chopped fresh parsley
• 1/2 cup (2 ounces) shredded Gruyere or fontina cheese
• Cooking spray
• 2 teaspoons garlic-and-herb seasoned breadcrumbs

1. Preheat oven to 400u0b0.
2. Cook squash and shallots in butter in a large nonstick skillet over medium heat 10 minutes or until tender, stirring frequently; add garlic, and cook 30 seconds. Stir in flour, and cook 1 minute or until flour is moistened. Gradually add milk, stirring until blended. Add sage and next 4 ingredients; stir well. Cook 2 to 3 minutes or until thickened. Stir in rice, parsley, and cheese.
3. Coat an 11- x 7-inch baking dish with cooking spray. Spoon mixture into baking dish. Sprinkle with breadcrumbs. Bake at 400u0b0 for 20 minutes or until bubbly.
4. NOTE: You can spoon squash mixture evenly into 5 (8-ounce) au gratin dishes, and bake 15 minutes or until bubbly.

butternut squash, shallots, butter, garlic, allpurpose, milk, fresh sage, salt, ground white pepper, ground nutmeg, ground black pepper, brown rice, parsley, gruyuere, cooking spray, garlic

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