Ingredients (4 servings)

2 medium butternut squash

6 medium potatoes

1 ½ cups mozzarella cheese

1 cup parmesan cheese

6 tbsp butter

6 tbsp flour

3 ¾ cups milk, heated.

3 tbsp thyme

Salt

Pepper

Directions

  1. Pre-heat oven to 425F
  2. Peel butternut squash and potatoes. Remove butternut squash seeds and cut both vegetables into ¼ inch thick slices. Set aside.
  3. Bechamel Sauce (3 cups):
    • Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown — about 2 minutes.
    • Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil.
    • Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.
    • Remove from the heat.
  4. On a baking pan add a layer of butternut squash, potatoes, bechamel sauce, mozzarella, parmesan cheese, ½ tbsp thyme, and a dash of salt and pepper. Repeat until all ingredients are used.
  5. Place pan in the middle or lower rack of the oven and let it cook for approx. 40 minutes or until vegetables are soft.
  6. Add more thyme to garnish and serve.
  7. Enjoy!