Title: Butternut squash gratin
 Categories: Cheese, Leeks, Side dishes, Squash
      Yield: 12 Servings
 
  3 1/2 lb Butternut squash; peeled, in
           -3/4 " cubes
    1/3 c  Unsifted flour
      2 lg Leeks; split lengthwise,
           -rinsed, thinly sliced
      1 c  Shredded Parmesan cheese
  1 1/2 c  Milk
  1 1/2 c  Heavy cream
      1 ts Salt
    3/4 ts Ground nutmeg
    3/4 ts Ground ginger
    1/2 ts Fresh ground pepper
 
  Preheat oven to 350 F. Greased 2 1/2 qt. shallow baking dish. In large
  bowl, toss squash with flour until coated. Place half the squash in
  prepared dish. Sprinkle with leeks and half the cheese. Top with
  remaining squash and cheese. In bowl, with remianing flour from
  coating squash, combine milk, cream salt nutmeg, ginger and pepper.
  Mix until blended. Pour over squash. Bake for 1 hour or until squash
  is tender and sauce is thickened and bubbly. Let stand for 10 minutes
  before serving.
  
  Recipe