A Gratin to Remember...

While we are nearing the end of the winter season, some regions in the U.S. are still coping with the impending bad weather, Snowpocalypse and Slushfest 2010. All of these low temperatures and precipitation provide us with the best excuse ever to stay home, hunker down and bake up a mean casserole that'll stick to your ribs and tastes great with a good IPA (I prefer Dogfish 60 Minute). Pour yourself a beer and prepare yourself for hearty deliciousness!

Butternut Squash and Mushroom Gratin Bake

1 Medium Sized Butternut squash-peeled and diced into 1 inchish cubes
3 whole Portabella mushroom caps-diced into 1 inchish pieces
2 cups cooked brown rice-well drained
1 1/2 cups milk (preferably whole or 2%)
2 cloves garlic-mashed with the flat end of your chopping knife (or chopped/diced just enough to open the clove and let the flavors loose)
3/4 tsp dried thyme leaves
A pinch of ground nutmeg
Freshly ground black pepper to taste
1 cup grated Asiago cheese
1 cup Panko bread crumbs

Preheat oven to 375

-First, steam the diced squash in a small amount of water until you can easily put a fork into the center of the squash. Drain the water and set aside.
-Heat the milk, garlic, nutmeg, thyme and black pepper until slightly bubbling, NOT boiling. Strain the mixture and reserve the flavored milk in a bowl for pouring later.
-Grease or spray a glass baking dish. Add cooked rice, steamed squash and diced mushrooms. Mix vegetables and rice gently, so as to not break up the squash too much. Pour flavored milk over the mixture. Evenly distribute the bread crumbs over the mixture. Repeat with the asiago cheese.
-Bake at 375 for 12 minutes
-Broil on low for 5 minutes to brown the cheese and bread crumbs to perfection

*Pour yourself another beer and eat a big bowl of this stuff. A game of Scrabble makes for an excellent dessert substitute afterward...let's make some memories people!