Butternut Squash Gratin

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 3 (12 ounce) boxes frozen squash, thawed & drained (i use birds eye) or 3 lbs butternut squash, peeled,seeded & cut in cubes
• 6 tablespoons brown sugar
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1 bay leaf
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon sugar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 3 eggs, lightly beaten
• 3 tablespoons butter
• 2 tablespoons brown sugar
• 1 cup chopped walnuts

Recipe

• 1 if using fresh squash, steam for 15 minutes until tender.
• 2 puree cooked squash in food processor along with sugar.
• 3 drain through a fine mesh strainer, pressing down occasionally.
• 4 melt butter and stir in flour until smooth, stirring for one minute.
• 5 whisk in milk until smooth.
• 6 add bay leaf, salt pepper, sugar, cinnamon and nutmeg, stirring over low heat 10 minutes.
• 7 let cool.
• 8 remove bay leaf.
• 9 whisk eggs into squash.
• 10 whisk in cooled sauce.
• 11 transfer mixture to a 2 quart baking dish and spray dish with nonstick cooking spray.
• 12 smooth top.
• 13 (can be made two days ahead at this point and refrigerate).
• 14 bake in lower third of oven for 35 minutes at 350 degrees or longer if refrigerated or until center is set.
• 15 prepare topping: heat butter over low heat.
• 16 stir in sugar and cook 5 minutes.
• 17 stir in walnuts and sprinkle over baking dish for last 10 minutes of cooking.