Butternut Squash & Corn Gratin Serving Size - 8 Prepared By - Sheri Recipe Rating
			1 large white onion, chopped 2 Tbsp extra virgin olive oil 1 (3 lb) butternut squash, peeled, seeded, cut into ¾ inch cubes 2 cups corn kernels, thawed if frozen 1 small red bell pepper, seeded, diced 1 tsp Kosher salt 1/2 tsp freshly ground pepper 8 oz. Monterey Jack cheese with chiles, shredded 2 Tbsp all-purpose flour 1 ½ cups heavy cream 1/3 cup each plain dry breadcrumbs and grated dry-jack or Parmesan cheese mixed together 2 Tbsp snipped fresh chives
			Heat oven to 375 degreed F. Sauté onion in olive oil in a large deep skillet over medium heat, 4 minutes, or until translucent. Add squash; sauté 4 minutes. Add corn kernels, bell pepper, ½ tsp. of the salt and pepper; continue to sauté 2 minutes. Spread half of the squash mixture onto a buttered, 2-quart shallow gratin dish or casserole. Sprinkle with half of the pepper-jack cheese. Top with remaining squash, then pepper-jack cheese. Stir flour evenly into cream until blended; pour evenly over gratin. Sprinkle breadcrumb mixture over the top. Bake 40-45 minutes, until squash is tender and the gratin is bubbly and lightly browned on top. Let stand 10 minutes before serving. Garnish with chives.