Friday, October 30, 2009

Butternut Squash & Rice Gratin

1 cup brown or white rice
1 tbsp butter or olive oil
2 tsp crumbled dried sage
2-3 cups coarsely grated butternut squash or other winter squash
salt and pepper
2 garlic cloves
1/4 cup chopped parsley
1/2 cup grated Gruyere or Fontina cheese

Bechamel Sauce
1/4 cup minced shallot or onion
1 1/2 cups milk
1 tbsp butter
1 tbsp cornstarch
1/2 tsp nutmeg
salt and pepper

Cook the shallot in the butter in a small saucepan over low heat until soft. Pour in milk and heat. In a small bowl mix cornstarch with 1 tbsp water and stir until smooth. Just before milk is at the boiling point, whisk in the cornstarch slurry and continue whisking until mixture boils and is thickened. Turn off heat and season with nutmeg, and salt and pepper to taste.

For the Casserole:
Make the rice (unless using leftovers) and the sauce. Heat the butter with the sage in a large skillet over medium-high heat. Add the squash, 1/2 tsp salt, and saute until the squash begins to brown in places, about 8 minutes. Toward the end, stir in the garlic and parsley. Combine the rice, sauce, squash and cheese. Season to taste with salt and pepper. Turn into a casserole dish and bake at 400 degrees until hot and beginning to form a crust on top, about 30 minutes


Marcia said...

All these new recipes look GREAT! I've got to get busy cooking!!! Mom

About Me

My Photo
With a degree in Restaurant Managment and Nutrition and a background in and love of the culinary arts, Jess is able to whip up delicious yet nutritious meals. She gardens extensively and uses what she grows to feed her family not only during the summer and fall but throughout the winter and spring by preserving and freezing the fresh produce. She is committed to growing, buying, and eating as much local food as possible. She started this blog to spread information about eating locally and its benefits. She also wanted to have a forum to share the recipes she uses and the stories she writes. She would love the opportunity to be able to share this knowledge to increase the amount of people using local and organic products.
View my complete profile


The fruits of our labor