Double-Squash Basmati Gratin

This is absolutely delicious and easy to make. My only changes: DRAIN the squash after cooking (and save the 2/3 (!) cup of liquid for soup stock); use a tomato/basil feta cheese for more flavor. Add a little hot sauce or crushed red pepper. Other than that, I followed directions exactly and it is creamy, savory, flavorful, and even better warmed up for lunch. Makes a good vegetarian entree.

Very starchy! Lots of rice, which dilutes the flavors of the other ingredients. I might try this again with 2 cups of rice, rather than three.