Butternut Squash Gratin Recipe

• 3 1/2 lb Butternut squash, peeled, in 3/4 " cubes
• 1/3 c. Unsifted flour
• 2 lrg Leeks, split lengthwise, rinsed, thinly sliced
• 1 c. Shredded Parmesan cheese
• 1 1/2 c. Lowfat milk
• 1 1/2 c. Heavy cream
• 1 tsp Salt
• 3/4 tsp Grnd nutmeg
• 3/4 tsp Grnd ginger
• 1/2 tsp Fresh grnd pepper

1. Preheat oven to 350 F. Greased 2 1/2 quart.
2. shallow baking dish.
3. In large bowl, toss squash with flour till coated.
4. Place half the squash in prepared dish.
5. Sprinkle with leeks and half the cheese.
6. Top with remaining squash and cheese.
7. In bowl, with remianing flour from coating squash, combine lowfat milk, cream salt nutmeg, ginger and pepper.
8. Mix till blended.
9. Pour over squash.
10. Bake for 1 hour or possibly till squash is tender and sauce is thickened and bubbly.
11. Let stand for 10 min before serving.

butternut squash, flour, leeks, parmesan cheese, milk, heavy cream, salt, nutmeg, ginger, fresh grnd pepper

Taken from cookeatshare.com/recipes/butternut-squash-gratin-96225 (may not work)