Delicata and Green Bean Casserole

1/2 lb. green beans, trimmed and cut into inch pieces

1 Portobello mushroom, thinly sliced

2 small yellow onions sliced thin

3 Tbsp butter

2 Tbsp flour

2 cups whole milk

salt and pepper to taste

1 medium-sized delicata squash

1 tablespoon olive oil

about 2 oz. grated parmesan 

Heat 1 tablespoon of the butter in a wide pan over high heat. Add the mushrooms along with a pinch of salt and pepper. Cook, stirring, until just beginning to brown slightly. Add the onion slices and another pinch of salt and pepper. Decrease heat to medium-low and cook, stirring, until the onions are just translucent, about 3-4 minutes. Remove the vegetables from the pan and set aside.

In the same pan, add the remaining 2 tablespoons of butter over medium heat and once just melted, stir in the flour. Continue stirring until the mixture becomes bubbly and appears liquid. Continue stirring frequently until the mixture turns golden-brown, about 2-3 minutes.

Meanwhile, heat the milk in another pan until just warmed through (do not bring to a boil). Grab a whisk and while whisking the butter and flour mixture rapidly, pour in the warmed milk. Continue whisking until the mixture appears smooth and no large lumps appear. Increase heat and bring to a boil. Continue whisking at a rolling boil for another 5-6 minutes, until the mixture thickens significantly. Add salt, pepper and optional nutmeg to taste and remove from heat. Congratulations! You just made a béchamel sauce (gravy).

Preheat oven to 350 degrees. Cut the delicata squash in half lengthwise and scrape out seeds and pulp. Slice very thin across the squash to create little crescent moons. Toss with the olive oil, and a pinch of salt and pepper.

Stir the green beans, mushrooms and onions into the béchamel sauce. Taste, and add salt and pepper as desired. Add about half of the squash to the bottom of a casserole dish then pour green bean mixture in and spread evenly. Scatter the remaining squash evenly across the top of the bean mixture. Sprinkle the grated cheese on top. Bake for about 30 minutes, or until the vegetables sliced on top appear golden and sizzling. Let cool for at least 5 minutes before serving.