Makes 4–6 servings

Ingredients:

4 cups peeled kabocha squash, butternut squash, or pumpkin, cut into 1-inch cubes

1/2 teaspoon salt

2 teaspoons butter

1/2 cup thinly sliced onion

1 3/4 cups skim milk

2 1/2 tablespoons flour

1/2 cup grated fontinella cheese

1/8 teaspoon nutmeg

1/8 teaspoon freshly ground pepper

1 slice white bread

1 teaspoon chopped fresh parsley

1 clove garlic, minced

Preparation:

1. Preheat over to 400 degrees F. Place squash and salt in a single layer on a baking sheet coated with nonstick spray. Bake squash for 25 minutes, or until tender.

2. Melt butter in a large nonstick skillet over medium heat. Add onion and sauté until tender.

3. Whisk milk and flour together until combined and add to skillet. Bring to a boil and then cook for 1 minute, stirring constantly. Remove from heat and stir in cheese, nutmeg, and pepper, stirring constantly until cheese melts.

4. Gently stir in squash and pour mixture into a greased baking dish, about 1-quart size.

5. Place bread in a food processor and pulse into coarse crumbs, measuring about 2⁄3 cup. Add parsley and garlic, pulsing once or twice to combine. Sprinkle bread mixture over the squash. Bake for 20 minutes, or until golden brown.

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