Winter Squash and Rice Gratin |
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Prep Time: 10 Minutes Cook Time: 80 Minutes |
Ready In: 90 Minutes Servings: 6 |
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To cut winter squash, microwave at HIGH 1 minute. This will soften the squash so you can easily cut through the thick shell. Ingredients:
1 (2-pound) butternut squash, cut into 4 pieces |
1/2 cup uncooked long-grain rice |
2 tablespoons butter |
1/4 cup finely chopped shallots |
3 garlic cloves, minced |
3 tablespoons all-purpose flour |
1 1/2 cups fat-free milk |
1/4 cup chopped fresh parsley |
1 tablespoon chopped fresh sage |
3/4 teaspoon salt |
3/4 teaspoon black pepper |
1/2 teaspoon ground nutmeg |
1/2 cup (2 ounces) shredded fontina cheese |
cooking spray |
Directions:
1. Place squash in a Dutch oven; cover with water. Bring to a boil. Cover, reduce heat, and simmer 35 minutes or until tender. Drain.
2. Preheat oven to 400°.
3. Cook rice according to package directions, omitting salt and fat.
4. While squash and rice cook, melt butter in a medium, heavy saucepan over medium heat. Add shallots and garlic; sauté 2 minutes or until tender. Add flour; cook 1 minute, stirring constantly with a whisk. Gradually add milk; cook 5 minutes or until mixture is thick, stirring constantly. Remove from heat; stir in parsley and next 4 ingredients.
5. Scoop out squash pulp; discard squash peel. Combine squash, cheese, and garlic-butter sauce in a large bowl; beat with a mixer at medium speed until well blended. Stir in rice. Pour squash mixture into a 1 1/2-quart casserole coated with cooking spray.
6. Bake at 400° for 45 minutes or until edges are golden and top is set. Let stand 5 minutes before serving.
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