baked cornbread patties prepared from cornbread stuffing. Pour gravy on top of them before serving. Yummmm!
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- cooking spray
- 2 delicata squash
- salt and ground black pepper to taste
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 cup shredded Gruyere cheese
- 1 pinch cayenne pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a medium casserole dish with cooking spray.
- Slice delicata squash lengthwise, remove seeds and pulp, and cut into 1/2-inch crescent-shaped slices. Place squash in the prepared pan and lightly season with salt and pepper.
- Melt butter in a 1-quart saucepan over medium heat. Stir in flour and cook, stirring constantly, for 2 minutes, being careful not to allow the paste to brown. Gradually stir in milk and bring to a boil. Stir and cook for about 3 minutes; remove from heat. Mix in Gruyere cheese and stir until melted. Season with cayenne pepper, salt, and pepper.
- Pour cheese sauce over the squash and bake in the preheated oven until the squash is fork-tender, 25 to 30 minutes. Garnish with snipped parsley.
Nutrition Facts
| Calories | 155 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 5 g |
| Sodium | 68 mg |
| Sugars | 5 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |