2cupsgrated cheeseI used a combination of cheddar, Parmesan, and Emmental
Salt & pepperto taste
For the topping:
1/3cupPankoor plain breadcrumbs
1/3cupParmesan cheesegrated, not powdered
2Tablespoonsunsweetened coconutshredded
Instructions
For the Egg Noodles:
Bring a large, heavy-bottomed pot of water to a boil; salt generously.
Add pasta, stir well, and cook one minute less than indicated on the package.
Drain into a colander.
For the Sauce:
In the same pot, melt butter over medium heat. Add onion, stir to coat and cook gently for about five minutes.
Sprinkle flour over the onions and stir well. Slowly add milk, whisking well. Cook for a few minutes, stirring often until mixture thickens slightly and floury taste is gone.
Add squash puree and mix well. Add cheese, a few handfuls at a time, stirring continually.
Once all the cheese has been added and melted, stir in Dijon, and season sauce with salt and pepper.
For the Topping:
Combine Panko, Parmesan and breadcrumbs in a bowl.
To Assemble:
Combine cheese sauce and cooked egg noodles together until noodles are well coated.
Divide between two buttered 8-inch square pans or casseroles.
Top with Panko topping.
Bake at 375F for about 20 minutes or until bubbly around the edges. Serve at once.
To Freeze:
Prepare the butternut squash gratin recipe in full, but stopping just before baking.
Wrap entire pans tightly in plastic wrap, mark with the date, and flash freeze.
To reheat, remove wrapping and place in a 350F oven. Bake until heated through and bubbly around the edges.