| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Cheese, Leeks, Side dishes, Squash |
12 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Butternut squash; peeled, in 3/4 " cubes |
| 1/3 |
c |
Unsifted flour |
| 2 |
lg |
Leeks; split lengthwise, rinsed, thinly sliced |
| 1 |
c |
Shredded Parmesan cheese |
| 1 1/2 |
c |
Milk |
| 1 1/2 |
c |
Heavy cream |
| 1 |
ts |
Salt |
| 3/4 |
ts |
Ground nutmeg |
| 3/4 |
ts |
Ground ginger |
| 1/2 |
ts |
Fresh ground pepper |
INSTRUCTIONS
Preheat oven to 350 F. Greased 2 1/2 qt. shallow baking dish. In large
bowl, toss squash with flour until coated. Place half the squash in
prepared dish. Sprinkle with leeks and half the cheese. Top with remaining
squash and cheese. In bowl, with remianing flour from coating squash,
combine milk, cream salt nutmeg, ginger and pepper. Mix until blended. Pour
over squash. Bake for 1 hour or until squash is tender and sauce is
thickened and bubbly. Let stand for 10 minutes before serving.
Recipe by: McCalls Favorite Quick and Easy Recipes
Posted to MC-Recipe Digest V1 #1005 by Roberta Banghart
<bobbi744@sojourn.com> on Jan 12, 1998
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