
Rice & Winter Squash Gratin
I've been wanting to try this squash recipe for several months now and finally got a chance tonight. I found this recipe on one of my blogs that I follow,
Knead....Weave....Grow. The recipe was taken from
"Vegetarian Cooking For Everyone" by Deborah Madison, but I adapted the recipe to my liking!
This recipe is pretty easy. You basically take one squash (butternut) and cut it up into pieces. Coarsely grate the squash and set aside. Meanwhile, cook 1 cup of brown or white rice.
Prepare Bechamel sauce: 1/2 cup chopped onions and 3 Tblsp. butter. Sautee the onions in the butter for about 4-5 minutes. Add 2 Tblsp. flour and cook another 2 minutes. Whisk in 1 1/2 cups hot milk. Stir constantly until thickened. Add salt and pepper to taste. Of course I added multiple shakes of chipotle hot sauce!
In fry pan sautee grated squash in 1 Tblsp. oil olive, 2 garlic cloves and herbs to taste. Add salt and pepper. Sautee until squash is softened and slightly browned. Combine cooked rice, Bechamel sauce, squash and 1/2 cup grated cheddar cheese.

Place in a buttered 2 1/2 qt. casserole dish. Sprinkle buttered panko bread crumbs (2/3 cups) over top. Bake for 25-35 minutes @ 400 degrees.
I was so hungry tonight that I almost forgot to take a photo of the finished product....oops! This recipe is delicious and has lots of opportunities for changes and modifications. Bike man wants me to add bacon next time I make this dish. I think I can do that, but wait, it a vegetarian recipe!!!
Thanks Joanne......