Butternut Squash & 1K Day Aged Gouda Gratin

I don't want to think about how my future as a young, educated, relatively poor woman is in total jeopardy today, and that this is the most important election of my short voting life so far.  So let's think about something happy.

Like cheese!

Delicious, salty, bubbly, melting cheese.

My local grocery store does not have the most amazing cheese selection.  But, they do try to have a decent variety for a non-specialty grocer, like Whole Foods or Trader Joe's who probably have it on hand at all times.  While I would happily spend butt loads of money on fine cheese, my bank account is not (yet) fit for that, so I often troll the counter looking for specially marked down cheese.  That is how I came across this beauty of funk.  You may not think of Gouda as a generally offensive cheese with its mild, but distinct flavor and pleasantly firm texture with a creamy mouth-feel.  But, let it age for 1000 days before shipping it out to cheese purveyors and it transforms into something else!  It is denser and dryer that its young counterparts with a texture more similar to Asiago.  The flavor concentrates and matures to become delightfully pungent.

The second I tasted it I knew I wanted to pair with earthy, sweet butternut squash.  It was so rich and satisfying!  Bonus, I got to use my lovely new piece ceramic bake wear that I found on clearance at World Market.  I am absolutely making this for holiday get together this year.

Butternut Squash & 1K Day Gouda Gratin
1 med butternut squash, peeled and cubed into small chunks
2 Tbsp butter
1 1/2 Tbsp olive oil
2 1/2 Tbsp flour
3/4 C 2% milk (room temp)
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp sage
1/8 tsp cayenne pepper
1/8 tsp nutmeg
1 1/2 C shredded 1000 day aged gouda (reserve 1/4 C)
1/2 C panko
1 Tbsp shredded parmesan
1 Tbsp extra virgin olive oil

   Melt butter into olive oil over med heat.  Whisk in flour to create a roux, stir for about 1 minute and make sure there are no lumps.  Slowly whisk in milk.  Add salt, pepper, sage, cayenne and nutmeg.  Cook for 2-3 minutes until thick.
  Add 1 1/4 C gouda.  Fold in butternut squash.  Pour into a lightly greased baking dish (8x8 is roughly the size you will need).  Cover.
   Bake at 350 deg F for 30 minutes.
   Mix 1/4 C gouda, parm, panko and extra virgin olive oil.
   Uncover.  Sprinkle panko topping evenly over the dish.
   Bake uncovered for 15 min at 350 deg F.
   Serves 4-6.  (6 is more likely because it is so rich.)

Order at Murray's Cheese or Di Bruno Bros.