1/4 cup whole white wheat flour or all-purpose flour
3 cups milk (I used 2 percent.)
3/4 teaspoon salt
1 tablespoon fresh sage, chopped
pepper to taste both in sauce and on top
1 1/4 cups shredded Parmesan Cheese
Preheat oven to 350 degrees.
Prick squash with a knife and microwave on high until tender. Mine took about 15 minutes, but I had one squash that was four pounds by itself.
While squash is cooking, cook butter over medium heat until browned. Stir in flour, until smooth.
Slowly add milk, stirring constantly. Stir in salt. Bring to a boil over medium heat, stirring constantly. Reduce heat to low, and continue to cook, stirring constantly until thickened. It will not be super thick, but noticeably thicker than before cooking
When squash is cool enough to handle, slice in half and remove seeds. Slice each half into thin slices.
Layer half of the slices in a baking dish, cover with half of the sauce and sprinkle with 1 teaspoon of the sage.
Bake for approximately 15 minutes or until bubbly.
Remove from the oven and top with Parmesan and remaining teaspoon of sage. Return to the oven and bake until cheese is melted and just beginning to brown.
Recipe by From Calculu∫ to Cupcake∫ at https://www.fromcalculustocupcakes.com/butternut-squash-gratin/