This doubles as an entr?or a seasonal side dish at a holiday table. Make it into a large casserole or cube and divide the squash among individual gratin dishes before baking.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2006
MethodPeel squash; halve lengthwise then crosswise. Remove seeds. Cut lengthwise into 1/2-inch (1 cm) thick wedges. Place in 10-cup (2.5 L) greased oval baking dish; sprinkle with half each of the salt and pepper. Roast in 450°F (230°C) oven until tender and browned on edges, 25 minutes.
In small bowl, toss together bread crumbs, Parmesan cheese, sage and 1 tbsp (15 mL) of the butter; set aside.
Meanwhile, in small saucepan, heat remaining butter over medium heat; fry onion and garlic, stirring often, until softened, about 5 minutes.
Sprinkle with flour; cook over medium-low heat, stirring, for 1 minute. Whisk in milk, nutmeg and remaining salt and pepper; cook, stirring, until thick enough to coat back of spoon, 5 minutes.
Pour over squash; sprinkle with bread crumb mixture. Bake in 350°F (180°C) oven until bubbly and crumbs are golden, about 25 minutes.
Nutritional facts Per each of 8 servings: about
- Sodium 478 mg
- Protein 9 g
- Calories 196.0
- Total fat 9 g
- Cholesterol 27 mg
- Saturated fat 6 g
- Total carbohydrate 21 g
- Iron 9.0
- Folate 17.0
- Calcium 27.0
- Vitamin A 90.0
- Vitamin C 32.0