Gratin of Winter Squash

Yield: 8 to 10 servings

3 Tbsp butter or margarine, preferably unsalted
2 Tbsp. flour
2 cups half and half
1 cup grated Swiss cheese, about 4 oz.
2 medium butternut squash, about 2 1/2 lbs. each, peeled, seeded and cut
into 2 x 1/2" pieces, about 8 cups
l large acorn squash, about 1 3/4 lbs., cut same as butternut, about 3 1/2
cups
1 medium onion, thinly sliced, 1 cup
1 tsp. chopped fresh rosemary leaves or 1/2 tsp. dried
1/2 tsp. salt
1/4 tsp. fresh ground black pepper
2/3 cup. pecans, toasted and coarsely chopped

Heat oven to 350 degree F.; grease 13x9x2" baking dish. In 2 quart
saucepan over low heat, melt butter; stir in flour, cook 3 to 5 minutes,
stirring constantly until blended. Using wire whisk or wooden spoon,
slowly stir in half and half to blend; cook 8 to 10 minutes, stirring
constantly until thickened and smooth. Slowly stir in cheese until melted
and thoroughly incorporated. Remove from heat.

In large bowl combine butternut squash, acorn squash, onion, rosemary,
salt and pepper; spread in prepared baking dish. Pour warm cheese sauce
over vegetables; toss gently but thoroughly to coat. Cover tightly with
foil; bake 50 minutes until squash is tender and sauce is bubbling. Remove
foil cover; sprinkle with pecans. Bake, uncovered, 8 to 10 minutes longer
until top is golden.

To toast nuts, heat dry 10: skillet over medium heat. Add nuts; cook 5 to
6 minutes, stirring frequently until golden. Cool before chopping.

Source: Redbook

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