Winter Squash And Rice Gratin

Ingredients

• 2 tablespoons butter 
• 2 cups butternut squash peeled chopped
• 1 cup brown rice long-grain cooked
• 1.5 cups milk fat-free
• 3 tablespoons flour all-purpose
• 2 ounces fontina shredded
• 0.3 cup parsley fresh chopped
• 1.5 teaspoons sage fresh chopped
• 3  garlic cloves minced
• 0.5 teaspoon ground nutmeg 
• 0.1 teaspoon ground pepper black
• 0.5 teaspoon ground pepper white
• 0.5 teaspoon salt 
• 2 teaspoons garlic-and-herb seasoned breadcrumbs 
• 0.3 cup shallots minced

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 40
2. Cook squash and shallots in butter in a large nonstick skillet over medium heat 10 minutes or until tender, stirring frequently; add garlic, and cook 30 seconds. Stir in flour, and cook 1 minute or until flour is moistened. Gradually add milk, stirring until blended.
3. Add sage and next 4 ingredients; stir well. Cook 2 to 3 minutes or until thickened. Stir in rice, parsley, and cheese.
4. Coat an 11- x 7-inch baking dish with cooking spray. Spoon mixture into baking dish.
5. Sprinkle with breadcrumbs.
6. Bake at 400 for 20 minutes or until bubbly.
7. NOTE: You can spoon squash mixture evenly into 5 (8-ounce) au gratin dishes, and bake 15 minutes or until bubbly.