It's an obsession.  I can't stop with the cheese sauce.  You've probably seen this a million times.  You're probably bored completely with the whole thing.  'This again'... that's what you're thinking right?  I know... I'm thinking it too.  This one is a little different though.
I used squash.  Duh.  That's all.  Well, that's not the only difference.  I roasted the squash before I put it in the baking dish.  That's worth something right?  Thing is that I'm really trying to jazz you all about squash.  Hell, I'm trying to jazz myself about squash.  I'm still getting used to this whole squash and root vegetable thing.  It's gonna take a while for it to feel all normal.
There have been some things that have helped me so far.
1.  I just don't have summer vegetables in the house.  I don't buy them.  I've got roasted red peppers and oven roasted and dried tomatoes in the freezer.  I've got my green beans from the garden and peas and corn all bagged up for use.  Aside from that we'll be eating those vegetables fresh again when they grow fresh... here, where we live.
2.  I'm combing for recipes all the time.  On the net, in magazines, in my cookbooks.  Looking for good ways to incorporate winter vegetables into our everyday eating.
3.  I allow myself to douse pretty much anything with cheese sauce if it means that we will all eat it.  Even though I am craving a squash/cauliflower/chickpea coconut milk curry, I made this cheese sauce stuff instead.  Because... I just know.


Slowly (very slowly but surely) the thought of eating squash isn't something that I have to negotiate with myself about.  Slowly.  I don't immediately think about how much I'm not going to like it.  It's not 'chew and swallow' food anymore.  I don't know if it will ever become like making bread for me but that's ok.  I'm happy with where things are right now.  If I'm not getting quite as creative as I might like but we're all eating squash as a result, then I can live with that.  Besides, squash is orange and right now, in the middle of winter in Canada, I could use more than a little orange in my life.  AND it's really good for you.  It's gonna make you strong and help you face winter head on.


Serve this with rice or mashed potato or even egg noodles if you like.  Do yourself a favour and add some squash to your life every once in a while.  Soup, curry (yearn *sigh*), cheese sauce, muffins, cake or roasted all by itself with some soy sauce and some rice.  Cook it in whatever way will guarantee that you eat it.  And don't feel guilty, feel good.


Squash and Chard Gratin... with Broccoli adapted from Canadian Living Magazine
serves 4 - 6

3 - 4 cups butternut squash, peeled, seeded and cubed (1 inch cubes)
oil for tossing squash
1/2 med onion, diced or thinly sliced
2 med cloves garlic, minced
4 tbsp butter
1/2 cup flour
3 1/2 cups milk
dash of Worcestershire
2 tsp dijon mustard
2 tsp salt
pinch of pepper
1 tsp nutmeg
dash of cayenne
2 1/2 - 3 cups sharp cheddar
1/2 cup parmesan
2 cups broccoli in large chunks
3 cups Chard, the spine taken out and torn into large strips

Preheat oven to 400 degrees.
Place the cubed squash on a baking sheet.  Toss in enough oil to cover and sprinkle with a little salt.  Roast for about 25 minutes a little more if needed.  The squash should be nicely browned.  Remove from oven and set aside.
Steam the broccoli until just softened (about 5 minutes) and set aside.  Using the same steamer, steam the Chard until just barely wilted and set aside.
Place a heavy bottomed (that sounds funny) sauce pan over medium heat.  Melt the butter and sauté the onion and garlic for a few minutes, until just beginning to brown.  Add the flour and stir until the flour is completely mixed in.  Add the milk little by little whisking the whole time.  Whisk regularly until the mixture begins to thicken.  Add in the Worcestershire, dijon, salt, pepper, nutmeg, cayenne and mix well.  Add in the cheddar and about 1/2 of the parmesan and mix until melted.
In a large baking dish mix the squash, broccoli and Chard.  Pour the cheese sauce over the top.  Sprinkle the rest of the parmesan on top.  Bake for about 25 minutes or until bubbly and browned on the top.
Cool for about 15 minutes before eating.