Broccoli And Pumpkin With Mornay Sauce - cooking recipe

Ingredients

1 lb pumpkin, peeled, cut into 1 inch pieces
1 1/2 lbs broccoli, cut into florets
7 tbsp butter, chopped
1/3 cup flour
3 cups milk
4 oz Cheddar cheese, grated
1/2 tsp ground nutmeg
2 oz breadcrumbs

Preparation

Preheat oven to 400\u00b0F. Grease 4 2-cup ovenproof dishes and place on a baking sheet. Place pumpkin on a microwave-safe plate. Add 1 tbsp cold water and cover with plastic wrap. Microwave on High 4 mins, or until almost tender, then drain. Repeat with broccoli, cooking for 2 mins, or until almost tender.
Meanwhile, for the sauce, melt butter in a saucepan over moderate heat. Add flour and cook, stirring, 2 mins or until mixture bubbles and thickens. Remove from heat. Gradually whisk in milk until smooth and return to heat. Cook, stirring, 5 mins, or until mixture boils and thickens. Remove from heat. Stir in 3/4 of the cheese and nutmeg and season.
To assemble, spoon half the sauce into prepared dishes. Top with pumpkin and broccoli and spoon remaining sauce on top. Combine breadcrumbs and remaining cheese in a bowl and sprinkle over dishes. Bake 20 mins, or until golden and bubbling. Cool 5 mins then serve.