Butternut & pumpkin gratin

Mmm... perfect for lunch in winter. Warm, filling but not heavy, and delicious!

sliced, peeled butternut squash, about 1/2 inch thick
equal amount sliced, peeled winter squash or pumpkin, about 1/2 inch thick
crumbled country sausage or sliced cooked chipolatas (about 1/4 cup sausage for one butternut)
1 cup milk
2 tablespoons flour
1 cup grated Trappista cheese
rosemary
salt and pepper
breadcrumbs



Bring a large saucepan of water to a boil. Cook sliced squash 3-4 minutes. Place in a baking dish.

Combine milk, broth, flour, rosemary, salt and pepper in a saucepan over medium-high heat; bring to a simmer. Cook 4 minutes, stirring constantly with a whisk until thick. Remove from heat; add cheese, stirring with a whisk until smooth.

Pour white sauce over top. Top with breadcrumbs. Bake in preheated oven at 400° for 15 minutes.