- 2 medium delicata squash
- Salt and ground black pepper to taste
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ cups milk
- 1 cup shredded Gruyere cheese
- 1 pinch cayenne pepper
- 2 tablespoons chopped fresh parsley
- Preheat the oven to 350º F. Spray a medium casserole dish with cooking spray.
- Slice delicata squash lengthwise, remove seeds and pulp, and cut into ½-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.
Per Serving: 155 calories; protein 6.7g; carbohydrates 15g; fat 8.3g; cholesterol 26.1mg; sodium 68.3mg.
- Delicata is a small winter squash with an edible skin. Wash, slice off the ends, then halve it lengthwise, seed it, and cut into half moon shapes.