Recipe: Winter Squash Gratin

Winter Squash Gratin
From the American Institute for Cancer Research

WINTER SQUASH: MORE THAN JUST ANOTHER PRETTY FACE

Pumpkins and gourds are not just for seasonal decoration in the fall. They are for hearty eating in the winter.

Hard-skinned, orange-fleshed squashes were a mainstay of the early Native American diet and remain a delicious, nutritious part of contemporary dishes. They are low in calories, virtually fat free, and rich in potassium, vitamin A and dietary fiber.

Butternut, acorn, Hubbard, pumpkin and turban squash are some of the most commonly available winter squash. Whichever you choose, look for one that is heavy for its size, with a hard, smooth rind. Allow six to eight ounces - about half a small squash - per serving. Winter squash can be kept in a cool, dry place for weeks.

You can cook winter squash in either a conventional or microwave oven. Remove the stem, cut the squash in half and remove the seeds and strings. Place squash cut-side down in a baking dish deep enough to hold enough water to come a third of the way up the sides of the squash. In a standard oven at 425 degrees, bake with the pan tightly covered with foil. If using a microwave, cover with wax paper. At 450 degrees, the squash will become tender after about 45 minutes. In a microwave on high, two pounds of squash will become fork-tender in about 15 minutes.

Mashed or pur ed squash can add body, texture and flavor to a number of soups, baked goods and beverages. Acorn squash makes a spicy, gingered bisque when mixed with chicken broth, orange juice, chopped onion, garlic and red bell pepper, and seasoned with grated fresh ginger, curry powder, ground cinnamon and salt. Add mashed butternut squash to muffin, quick breads, or pancake batters for more nutrition and fiber. Winter squash make attractive, edible containers for rice or stuffings.

With its mild flavor and creamy texture, winter squash is the perfect partner for many seasonable vegetables, like the cauliflower in this hearty winter squash gratin.

Winter Squash Gratin

1 lb. parsnips or rutabaga, peeled and cut into 2-inch pieces
1 lb. cauliflower, cut in florets
1 Tbsp. butter
2 Tbsp. flour
2 cups warm, low-fat milk
1/4 cup grated Parmesan cheese
1/2 tsp. ground nutmeg
Salt and freshly ground black pepper, to taste

Preheat oven to 450 degrees.

Place parsnips and cauliflower in a rimmed dish. Add water to about 1/2 inch. Steam in a microwave until almost tender, or stove-top, over a pot of simmering water.

Meanwhile, in a medium saucepan, melt the butter over medium-low heat. 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 the nutmeg, salt and pepper.

Place vegetables in an 8-inch baking pan. Pour sauce on top. Sprinkle with the remaining cheese and bake for 15 minutes. Serve immediately.

Makes 6 servings.

Per serving: 131 calories, 4 g. total fat (2 g. saturated fat), 19 g. carbohydrate, 6 g. protein, 4 g. dietary fiber, 119 mg. sodium.