Slow Cooker Squash Gratin
- 2 Tbs. unsalted butter
- 3 Tbs. all-purpose flour
- 1 1/4 tsp. salt, divided
- 1 cup whole milk
- 1 chipotle chile in adobo sauce, drained and minced (1 Tbs.)
- 1 cup shredded Gouda cheese, divided (3 1/2 oz.)
- 2 small acorn squash, peeled, quartered, and sliced 3/4-inch thick
- 1 medium leek, halved, light green and white parts cut into 1-inch pieces (1 cup)
- 1 1/2 Tbs. chopped fresh sage
- 3 cloves garlic, minced (1 Tbs.)
- 3 Tbs. Italian-seasoned panko breadcrumbs
- Spray inside of 3- to 4-qt.
- slow cooker with cooking spray.
- Add butter, cover, and heat on high 10 minutes, or until butter is melted.
- Whisk flour and 1/4 tsp.
- salt into butter 1 minute, or until smooth.
- Gradually add 1/4 cup milk, whisking constantly 2 minutes, or until completely blended.
- Whisk in remaining 3/4 cup milk and minced chipotle.
- Stir in 3/4 cup Gouda.
- Cover, and cook 15 minutes, until cheese is almost melted and slow cooker is hot.
- Meanwhile, combine squash, leek, sage, garlic, and remaining 1 tsp.
- salt in large bowl.
- Uncover slow cooker, and whisk sauce 2 minutes, or until smooth.
- Stir squash mixture into sauce.
- Place single layer of paper towel across top of slow cooker, extending over edges, and securing with lid.
- Adjust slow cooker setting to low, and cook 3 to 4 hours, or until squash is tender.
- Turn off slow cooker, and remove lid and paper towel.
- Sprinkle remaining 1/4 cup Gouda, and then breadcrumbs, over gratin; spray with cooking spray.
- Cook, uncovered, 5 minutes before serving.
butter, flour, salt, milk, gouda cheese, acorn, fresh sage, garlic, italianseasoned panko breadcrumbs
Taken from www.vegetariantimes.com/recipe/slow-cooker-squash-gratin/ (may not work)