GRATIN OF WINTER SQUASH OR RUTABAGA

Steps:

• For the squash:.
• Cut squash into 3/4 inch dice.
• You should have between 4 and 5 cups.
• Place in a steaming basket with the ginger and garlic.
• Cover and steam over 1 inch of water for 10 minutes or until almost tender.
• Remove the steaming basket and set aside.
• Reduce the cooking water down to 1/4 cup and reserve.
• For the white sauce:.
• Melt the butter in a 2-1/2 quart saucepan.
• Blend in the flour with a wooden spoon to make a paste.
• Stir over medium heat until the butter and flour foam.
• About 2 minutes.
• Remove from heat.
• When the bubbling stops, pour in all but 1/2 cup of the hot milk all at once and whisk to blend.
• Whisk slowly over medium high heat until the sauce comes to a simmer.
• Simmer for 2-3 minutes.
• Dribble in remaining milk and then reduced cooking liquid, whisking to blend.
• To assemble the gratin:.
• Butter or spray a 6 cup baking dish.
• Preheat oven to 325 degrees.
• Fold the squash into the white sauce and pour into the baking dish.
• Spread the breadcrumbs and cheese over the top.
• Bake for 1-1/2 hours.
• The top should be nicely browned and the sauce almost absorbed.