Gratin of Artichoke Hearts and Acorn Squash

== Ingredients ==
* 4 large globe artichokes, 8 to 10 oz each
* 1 small acorn squash, about 1 lb
* 4 tbsp unsalted butter
* 4 tbsp all-purpose flour
* 2 cups whole milk
* pinch of nutmeg
* salt and freshly ground black pepper to taste
* ½ cup (2 oz) grated gruyère cheese
== Directions ==
# Preheat oven to 350°F.
# Remove stems and all outer leaves from artichokes.
# Pull out cone of tender inner leaves, and use a small spoon to scrape away prickly choke from center.
# Trim away any dark green bits from bottoms.
# Put trimmed artichokes into acidulated water.
# Cut squash in half, and remove seeds.
# Use a sharp knife to remove peel, and set squash aside.
# Melt butter in a saucepan over medium-high heat.
# Whisk in flour, and cook until lemon-colored and bubbly, for about 1 minute.
# Pour in milk, increase heat to high and bring to a boil, stirring constantly until smooth and thickened, for about 5 minutes.
# Reduce heat to medium-low and cook, stirring often, for about 10 minutes.
# Season with nutmeg, salt and pepper.
# Spread half of sauce over bottom of a medium-sized baking dish.
# Cut artichoke bottoms and squash into ¼-inch-thick slices.
# Arrange, alternating, on top of sauce.
# Pour remaining sauce over top, and spread out evenly with back of a knife.
# Sprinkle cheese over top.
# Bake until vegetables are softened and top is golden brown, for about 45 minutes.
# Remove from oven, and serve.
Category:Casserole Recipes
Category:Artichoke Recipes
Category:Gruyère Recipes
Category:Acorn squash Recipes
Category:Vegetarian Recipes
Category:Milk and cream Recipes