Gratin of Artichoke Hearts and Acorn Squash

1. 1

   Preheat oven to 350F.

2. 2

   Remove stems and all outer leaves from artichokes.

3. 3

   Pull out cone of tender inner leaves, and use a small spoon to scrape away prickly choke from center.

4. 4

   Trim away any dark green bits from bottoms.

5. 5

   Put trimmed artichokes into acidulated water.

6. 6

   Cut squash in half, and remove seeds.

7. 7

   Use a sharp knife to remove peel, and set squash aside.

8. 8

   Melt butter in a saucepan over medium-high heat.

9. 9

   Whisk in flour, and cook until lemon-colored and bubbly, for about 1 minute.

10. 10

    Pour in milk, increase heat to high and bring to a boil, stirring constantly until smooth and thickened, for about 5 minutes.

11. 11

    Reduce heat to medium-low and cook, stirring often, for about 10 minutes.

12. 12

    Season with nutmeg, salt and pepper.

13. 13

    Spread half of sauce over bottom of a medium-sized baking dish.

14. 14

    Cut artichoke bottoms and squash into 1/4-inch-thick slices.

15. 15

    Arrange, alternating, on top of sauce.

16. 16

    Pour remaining sauce over top, and spread out evenly with back of a knife.

17. 17

    Sprinkle cheese over top.

18. 18

    Bake until vegetables are softened and top is golden brown, for about 45 minutes.

19. 19

    Remove from oven, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.