Low Fat Winter Squash Gratin
Rec.food.recipes/Dancer/2000
Makes 6 servings

1 lb. winter squash (butternut or acorn)
1 lb. cauliflower cut in florets
1 Tbsp butter
2 Tbsp flour
2 cup warm low-fat milk
1/4 cup grated Parmesan cheese
1/2 tsp. ground nutmeg
Salt and freshly ground pepper

Heat the oven to 450 degrees. Cut the squash into quarters, scoop out the seeds, and wrap each piece tightly in foil. Bake until tender, about 40 minutes. Let it cool before cutting off the rind, and chopping the squash into small cubes. Meanwhile, steam the cauliflower until just cooked.

In a medium saucepan, melt the butter. When it starts to sizzle, stir in the flour, and cook over low heat, whisking constantly, until the mixture is bubbling and golden.
Stir in the milk, turn the heat up to medium, and keep whisking until the mixture is smooth and thick, about 10 minutes. Remove the pan from the heat.

Whisk in half of the cheese, and all of the nutmeg, salt and pepper.

Place the cubed squash and the cauliflower in an 8-inch square baking pan, and pour the sauce on top. Sprinkle with the remaining cheese and bake for 15 minutes.