1/2 cup (2 ounces) shredded Gruyère or fontina cheese
2 teaspoons garlic-and-herb seasoned breadcrumbs
How to Make It
Preheat oven to 400°.
Cook squash and shallots in butter in a large nonstick skillet over medium heat 10 minutes or until tender, stirring frequently; add garlic, and cook 30 seconds. Stir in flour, and cook 1 minute or until flour is moistened. Gradually add milk, stirring until blended. Add sage and next 4 ingredients; stir well. Cook 2 to 3 minutes or until thickened. Stir in rice, parsley, and cheese.
Coat an 11- x 7-inch baking dish with cooking spray. Spoon mixture into baking dish. Sprinkle with breadcrumbs. Bake at 400° for 20 minutes or until bubbly.
NOTE: You can spoon squash mixture evenly into 5 (8-ounce) au gratin dishes, and bake 15 minutes or until bubbly.