Squash Gratin(Gratin De Courge; Serves 6) - cooking recipe

Ingredients

6 Tbsp. butter
1 large sweet onion, chopped
2 lb. squash (hubbard, pumpkin, etc.), peeled, seeded and cut into 1/3-inch cubes
salt and freshly ground pepper
1/4 tsp. coriander seed, crushed in a mortar
2 tsp. flour
1 c. milk
2 Tbsp. heavy cream
1 Tbsp. chopped fresh mint leaves
1/4 c. freshly grated Parmesan or Gruyere cheese
dried bread crumbs

Preparation

Over very low heat, melt 4 tablespoons butter in a large earthenware poelon or heavy saute pan.
Add the onion, squash, salt, pepper and coriander and sweat, covered, for about 45 minutes, stirring occasionally with a wooden spoon and shaking the poelon from time to time.
Preheat the oven to 375\u00b0.
Sprinkle the squash with the flour; stir and adjust the heat to medium.
Add the milk, a little at a time, stirring until the squash is bound in a thin sauce.
Turn the heat very low again and leave to simmer gently, uncovered, for about 15 minutes, stirring from time to time.
Stir in the cream and mint; empty the mixture into a buttered gratin dish.
Smooth the surface; sprinkle with cheese. Grate over bread crumbs; scatter the surface with shavings of butter and bake for 30 minutes, or until the surface is golden.