Date: Sun, 2 Nov 1997 21:42:20 -0800
From: email@example.com (D Lachman)
I just made a dinner that was a hit with my family and would work well
for a Thanksgiving dinner. This recipe is modified from one in
_Vegetarian Feast_ by Martha Rose Shulman.
Winter Squash Gratin
3 pounds winter squash, peeled, seeds and strings removed, sliced about
1/4 inch thick
2 tablespoons chopped fresh sage, or 2 teaspoons fresh thyme leaves
or 1 teaspoon dried sage and dried thyme
2 large garlic cloves, minced or put through a press
1/4 teaspoon freshly grated nutmeg
Sea salt to taste
freshly ground pepper, to taste
3 cups bechamel sauce (see below)
2 tablespoons fresh or dry bread crumbs
Preheat the oven to 400 degrees. Lightly spray a 2- or 3-quart casserole
dish with vegetable oil spray.
Steam the squash for 10 minutes, until tender. Transfer to a bowl and
toss with the sage or thyme, the garlic, nutmeg, salt, and pepper. Stir
in the bechamel.
Turn the squash mixture into the prepared baking dish. Sprinkle the top
with the bread crumbs.
Bake 30 to 40 minutes, until the top is beginning to brown and the
mixture is bubbling. Serve hot.
1 small onion, minced
2 tablespoons flour
3 cups warm soy or rice milk
1/4 teaspoon nutmeg
1/2 teaspoon thyme
1 bay leaf
4 pepper corns
In a small saucepan, saute the onion until translucent in a small amount
of water or vegetable broth. Add the flour, mix well. Gradually add the
warm soy or rice milk, mixing all the while. Add the nutmeg, thyme, bay
leaf, and pepper corns. Stir over medium heat until the sauce thickens.
Remove the bay leaf and pepper corns.